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

In a large bowl, combine the sour cream, mustard, oil and garlic. Add the shrimp, celery root, cucumber and parsley. Season with salt and pepper. Stir well. Refrigerate.

Preheat the grill, setting the burners to medium.

Toast the buns. Fill them with the shrimp mixture.

Serve with Sweet Potato Fries.

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