INGREDIents (serves four)

For the remoulade sauce

  • 2 dl basic mayonnaise
  • juice of 1/2 lemon
  • 5 g mild mustard
  • 400 g celeriac, grated
  • 1 Jonagold apple, cut into small cubes
  • 40 g walnuts, finely chopped
  • 100 g raisins, soaked in Chimay Triple
  • 100 g Vieux Chimay cheese, flaked
  • fresh parsley sprigs

Preparation & serving

  1. Put all the ingredients for the sauce in a mixing bowl and beat well. Stir in the grated celeriac.
  2. Serve with the apple cubes, walnuts and raisins in an attractive dish.
  3. Garnish with the parsley sprigs and Vieux Chimay cheese flakes.