Instructions: To make dressing: Combine mayonnaise, mustard, lemon juice and sugar. At the restaurant, we use a Dijon mustard that is more piquant than those typically found in supermarkets. The addition of prepared horseradish helps compensate for the timidity of American Dijon. The dressing should have a nice kick. Season to taste with salt and pepper.

To make salad: Peel celeriac and place in acidulated water to keep it from discoloring. (The juice of 1 lemon in 1 quart of water is sufficient.) Cut celeriac first into thin slices, then into fine strips. Return cut strips to water. Drain celeriac well; dry on a kitchen towel.

Rinse minced red onion under cold water for a couple of minutes to remove some of the bitterness. Drain and dry well.

Combine about 1/2 cup dressing, onion and celeriac. Do not over dress the salad, which should be creamy like coleslaw, but not dripping with dressing. It can be eaten immediately, but will improve after 1 hour in the refrigerator.

Place thin slices of smoked salmon on a large plate. Place a pile of the celery root remoulade in center of plate. Garnish with parsley and lemon wedges.

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