Shrimp Rolls with Celery Root Remoulade

Ingredients

• • 1/2 cup (125 ml) sour cream
  • 2 tablespoons (30 ml) whole-grain mustard
  • 1 tablespoon (15 ml) olive oil
  • 1 clove garlic, finely chopped
  • 3/4 lb (350 g) cooked small Northern shrimp
  • 2 cups (500 ml) grated celery root
  • 1/2 cup (125 ml) diced cucumber
  • 1/4 cup (60 ml) chopped flat-leaf parsley
  • 8 hot dog buns
  • Salt and pepper