Mini shrimp sandwiches

Time: 10 min.
Complexity: easily
Quantity: 8 mini sandwiches

French remoulade sauce is made with mayonnaise and mustard, capers, pickles, and herbs. It's most often served with seafood; for example, remoulade pairs perfectly with shrimp. The shrimp are mixed with the sauce and flavored with grated celery root. For an easy-to-serve appetizer, place the shrimp and remoulade between two halves of miniature slider sandwich buns, pre-fried in butter. Pierce the sandwiches with skewers and arrange them on a platter.

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Recipe:

In a large bowl, combine 1/2 cup mayonnaise and 2 tablespoons each Dijon mustard, lemon juice, capers, chopped gherkins, and tarragon. Stir in 1 pound chopped cooked shrimp and 2.5 cups grated celery root (about 8 ounces). Serve on buttered and toasted mini brioche buns with Bibb lettuce.