Appetizer: United States – Celeriac-Apple Remoulade Toasts

Serving Size: 4

Approximate Time

Prep 20 min

Cook 8 min

Additional 15 min

Total 43 min

Ingredients

1 small celeriac (about 1 lb / 450 g), peeled and julienned
1 tart green apple (such as Granny Smith), julienned
3 tbsp (45 ml) fresh lemon juice, divided
1 / 3 cup (80 ml) crème fraîche
2 tbsp (30 ml) mayonnaise
2 tsp Dijon mustard
1 tsp whole-grain mustard
1 tbsp (15 ml) capers, drained and finely chopped
2 tbsp (30 ml) finely chopped cornichons
2 tbsp (30 ml) finely chopped fresh parsley
1 tbsp (15 ml) thinly sliced fresh chives
1 tsp white wine vinegar
1 / 4 tsp fine sea salt, plus more to taste
1 / 8 tsp freshly ground white pepper
1 small baguette, sliced 1 / 2 inch (1.25 cm) thick (16–20 slices)
2 tbsp (30 ml) extra-virgin olive oil

Instructions

In a large bowl, toss the julienned celeriac and apple with 1 tablespoon lemon juice and a pinch of salt to prevent browning; set aside.
In a separate bowl, whisk together crème fraîche, mayonnaise, Dijon, whole-grain mustard, remaining 2 tablespoons lemon juice, white wine vinegar, capers, cornichons, parsley, and chives. Season with sea salt and white pepper.
Fold the celeriac and apple into the dressing until evenly coated. Let sit 10–15 minutes to lightly soften and meld flavors.
Meanwhile, heat the oven to 400°F (205°C). Brush baguette slices with olive oil, arrange on a sheet pan, and toast 6–8 minutes until golden at the edges; cool slightly.
Taste the remoulade and adjust seasoning with more salt or lemon as needed for a bright, tangy balance.
Spoon a generous mound of remoulade onto each toast. Serve immediately while the toasts are crisp.