Apple And Celeriac Remoulade

• 1 lemon, halved and juiced
• Salt and pepper to taste
• 1/2 a celeriac (about 200g)
• 2 sweet, crunchy eating apples
• 6 teaspoons mayonnaise
• 2 teaspoons creme fraiche
• 2 teaspoons wholegrain mustard
• to serve: slices of toasted, buttered baguette and fresh or tinned sardines
• Lemon slices to garnish
• 1 - 2 tablespoons finely chopped fresh herbs - parsley, dill or coriander

1. Put lemon juice in a bowl and add a pinch of salt to it. Stir to dissolve.
2. Peel the celeriac with a vegetable peeler or a knife. Do the same for the apples.
3. Wash and then slice both the celeriac and apples into thin slices. Cut each slice into matchsticks and toss in the lemon juice
4. Combine the mayonnaise, cream fraiche and mustard and add to the celeriac-apple mix.
5. Check seasoning and adjust if necessary.
6. Serve right away if you like or leave to 'bloom' in the refrigerator for a few hours. Sprinkle on herbs just before serving.
7. Accompany with smoked fish (sardines or mackerel go well) and slices of toasted & buttered baguette.

lemon, salt, sweet, mayonnaise, creme fraiche, wholegrain mustard, sardines, lemon slices, herbs parsley

Taken from food52.com/recipes/1578-apple-and-celeriac-remoulade (may not work)