Shrimp Remoulade Sliders

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1/2 cup mayonnaise

2 tablespoons Dijon mustard

2 tablespoons lemon juice

2 tablespoons capers

2 tablespoons chopped cornichons

2 tablespoons tarragon

1 pound chopped cooked shrimp

2 1/2 cups grated celery root (about 8 ounces)

8 toasted mini brioche buns

2 tablespoons unsalted butter, at room temperature, for the buns

Bibb lettuce, for serving