Shrimp Rolls with Celery Root Remoulade | RICARDO

Ingredients

• 1/2 cup (125 ml) sour cream
• 2 tablespoons (30 ml) whole-grain mustard
• 1 tablespoon (15 ml) olive oil
• 1 clove garlic, finely chopped
• 3/4 lb (350 g) cooked small Northern shrimp
• 2 cups (500 ml) grated celery root
• 1/2 cup (125 ml) diced cucumber
• 1/4 cup (60 ml) chopped flat-leaf parsley
• 8 hot dog buns
• Salt and pepper