Omelette Rolls with Celery Remoulade | RICARDO

Ingredients

• 4 eggs
• 1/2 cup (125 ml) milk
• 2 cups (220 g) celeriac, peeled and julienned or grated
• 2 celery stalks, cut into small dice
• 3 tbsp (45 ml) sour cream or 10% plain yogurt
• 3 tbsp (45 ml) mayonnaise, plus more for the rolls
• 1 tbsp (15 ml) Dijon mustard
• 1 tbsp (15 ml) lemon juice
• 1 tbsp tarragon leaves, finely chopped
• 1 tbsp chives, finely chopped
• 8 brioche hot dog buns
• 16 Boston lettuce leaves
• 8 sour gherkins, chopped