Chorizo with celeriac remoulade

• celeriac↗1
• mayonnaise↗1-2 tbsp tbsp
• lemon↗juice 1
• Dijon mustard↗3 tsp tsp
• slices of chorizo40

Step-by-step instructions

1. 1

   Peel and coarsely grate the celeriac and mix with the mayonnaise, lemon juice and Dijon mustard. This can be made a day ahead and chilled. To serve, put 1 tsp of the celeriac mixture onto individual thin slices of chorizo, making 40 in total. Fold the chorizo over to encase the remoulade and secure with a cocktail stick.