Celeriac Remoulade and Salmon Gravlax Toasts | RICARDO

Ingredients

• 1 small red onion, sliced into thin rounds
• 2 tbsp (30 ml) mayonnaise
• 2 tbsp (30 ml) sour cream
• 1 tbsp (15 ml) whole-grain mustard
• 1 tbsp capers, chopped
• 1 tbsp dill, finely chopped, plus more for serving
• 1 tsp (5 ml) lemon juice
• 1 can (14 oz/398 ml) grated celeriac (celery root), drained and lightly patted dry
• 4 slices multi-grain bread, each about ¾ inch (2 cm) thick, toasted
• ½ block (125 g) cream cheese, softened
• 7 oz (200 g) store-bought sliced salmon gravlax