Celeriac Remoulade and Salmon Gravlax Toasts
Celeriac Remoulade and Salmon Gravlax Toasts
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
Instructions
- In a small bowl, soak the onion in cold water for 5 minutes. Drain well.
- In another bowl, combine the mayonnaise, sour cream, mustard, capers, dill and lemon juice. Add the celeriac. Season with salt and pepper. Mix well.
- Cover the bread with the cream cheese. Top with the remoulade mixture. Garnish with the gravlax, red onion and dill fronds.
Celeriac Remoulade and Salmon Gravlax Toasts