Shrimp Rolls with Celeriac and Horseradish Sauce
- Prep time
15 minutes - Cooking time
2 minutes - 4 portions
Horseradish Sauce:
- 180 ml (3/4 cup) mayonnaise
- 125 ml (1/2 cup) ketchup
- 1 small clove of garlic, finely chopped
- 10 to 15 ml (2 to 3 tsp) horseradish
- 45 ml (3 tbsp) fresh basil, chopped
- 5 ml (1 tsp) maple syrup
- Salt and pepper, to taste
Shrimp Filling:
- 450 g (1 lb) fresh or thawed Nordic shrimp
- 250 ml (1 cup) celeriac, peeled and cut into thin julienne
- 125 ml (1/2 cup) fennel (or celery), diced
- 45 ml (3 tbsp) green onions, finely chopped
- 30 ml (2 tbsp) fresh basil, chopped
- 4 to 6 slices of Campagnolo bread, white loaf, or 100% whole wheat loaf
- 500 ml (2 cups) iceberg lettuce, finely chopped
In a bowl, mix all the sauce ingredients together. Season with salt and pepper to taste. Set aside. In another bowl, combine the Nordic shrimp, celeriac, fennel, green onions, and fresh basil. Add the horseradish sauce and mix gently.
Lightly toast the slices of bread. Fold each slice gently in half (to form a hot dog style bun). Add the shrimp filling and top with some finely chopped lettuce. Place on a plate (insert a toothpick to hold the shape if necessary).
Serve immediately and enjoy!
*Recipe courtesy of Isabelle Huot
