Celariac remoulade with tarragon and salami

This is a classic celeriac remoulade, but gingered up with a bit of spicy salami. Any will do, but for this dish I prefer a large moist Italian salami to the very hard French saucisson. Of course you could use bottled mayo – but honestly, this is one dish where the effort of making the real thing is absolutely worth it. Serve with toast as a light supper dish, as a light lunch with a poached egg on top or as a salad on a buffet.