Combine 1/2 cup mayonnaise with 2 tablespoons each Dijon mustard, lemon juice, capers, chopped cornichons and tarragon in a large bowl. Fold in 1 pound chopped cooked shrimp and 2 1/2 cups grated celery root (about 8 ounces). Serve on buttered toasted mini brioche buns with Bibb lettuce.
Photograph by Ryan Liebe
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