- 1 celeriac
- 1 tablespoon [15 mL] lemon juice
- 1 tablespoon [15 mL] drained capers
- 1/2 onion
- 2 tiny sour pickles
- Salt and pepper, to taste
- 3 tablespoons [45 mL] mayonnaise
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- Peel then grate celeriac.
- Immediately mix in lemon juice; reserve.
- Grossly chop capers, onion and sour pickles.
- Mix into reserved celeriac.
- Salt and pepper; mix in mayonnaise.
- Refrigerate for 2 hours, before serving.
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