Omelette Rolls with Celery Remoulade

Ingredients

• Omelettes

  • 4 eggs
  • 1/2 cup (125 ml) milk

• Remoulade

  • 2 cups (220 g) celeriac, peeled and julienned or grated
  • 2 celery stalks, cut into small dice
  • 3 tbsp (45 ml) sour cream or 10% plain yogurt
  • 3 tbsp (45 ml) mayonnaise, plus more for the rolls
  • 1 tbsp (15 ml) Dijon mustard
  • 1 tbsp (15 ml) lemon juice
  • 1 tbsp tarragon leaves, finely chopped
  • 1 tbsp chives, finely chopped

• Rolls

  • 8 brioche hot dog buns
  • 16 Boston lettuce leaves
  • 8 sour gherkins, chopped