Smoked salmon and celeriac remoulade recipe | Sainsbury`s Magazine

Ingredients

• 1 small celeriac, peeled (about 450g prepared weight)
• 2 lemons – juice of ½, plus wedges to serve
• 4 tbsp full-fat crème fraîche
• 4 tbsp mayonnaise
• 2 tsp Dijon mustard
• 1 x 20g pack dill, fronds finely chopped, keeping a few fronds to garnish
• 2 tbsp capers, finely chopped, plus extra to garnish
• sea salt, to taste
• ½ x 400g brioche loaf (we used Taste the Difference)
• 300g smoked salmon