Makes 4
½ cup mayonnaise
2 tbsp Dijon mustard
2 tbsp crème fraîche
3 tbsp lemon juice
4 cups celeriac, peeled and
shredded
2 green apples, cut into batons
1 head frisee, trimmed and
washed
4 bagels, sliced in half
8 slices leftover jerked pork
1 Place mayonnaise, mustard, crème fraîche, and lemon juice in a large bowl; season with sea salt and freshly ground black pepper; and mix to combine. Add celeriac and apples, and toss to coat.
2 Place frisee on the base of the bagels and top with leftover pork and celeriac remoulade.
