icon-location New Orleans, LA

CELERIAC REMOULADE WITH BELGIAN ENDIVE AND PEPPERED SMOKED MACKEREL

Seafood

6 Servings

INGREDIENTS

1 medium Bulb Celeriac (celery root) peeled, shredded with mandolin (or julienned), blanched and shocked with ice water, drained dry
1 Small Red Onion, minced
1 Shallot, minced
1 T Capers
1/8 t Cayenne Pepper
1 T Worcestershire Sauce
1 T Prepared Creole Mustard
1 t Tomato Catsup
1 c Homemade Mayonnaise (preferably)
Juice of 1 Lemon

733 Rue Toulouse, New Orleans, LA, 70130
504-528-9206