Gubbeen Smokehouse Chorizo with Celeriac Remoulade Bord Bia The remoulade can be made a day in advance and kept covered in the fridge. For variety substitute half the celeriac for red-skinned pears or apples and add some chopped fresh flat-leaf parsley if you’ve got any to hand. Serves 40 Ingredients 1 small celeriac juice of 1 lemon 1 tbsp mild mustard 2-3 tbsp mayonnaise or crème fraiche 40 thin slices Gubbeen Smokehouse chorizo (rind removed) sea salt and freshly ground black pepper To Cook Peel the celeriac and then coarsely grate in a food processor or shred into matchsticks on a mandolin. Place in a bowl and add the lemon juice and mustard with enough of the mayonnaise or crème fraiche to bind. Season with salt and pepper. Serving Suggestions To serve, spoon a teaspoon of the celeriac remoulade on to each slice of chorizo, then fold over to encase the remoulade and secure with a cocktail stick.