Ingredients

No ingredients available.

Instructions

1. Combine 1/2 cup mayonnaise with 2 tablespoons each Dijon mustard, lemon juice, capers, chopped cornichons and tarragon in a large bowl. Fold in 1 pound chopped cooked shrimp and 2 1/2 cups grated celery root (about 8 ounces). Serve on buttered toasted mini brioche buns with Bibb lettuce.
2. Photograph by Ryan Liebe