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
To toast the mini brioche buns, broil until golden, 1 minute.
Courtesy of Food Network Magazine, Photograph by Ryan Liebe
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