Smoked chicken with tarragon and lemon finger sandwiches with celeriac remoulade

Makes 15 fingers

Ingredients

200g Poachers smoked chicken breast with tarragon
and lemon zest, shredded
4 tablespoons of good quality whole-egg
mayonnaise or aioli
2 teaspoons dijon mustard
1/4 celeriac peeled, washed, nely julienned
1/2 bunch of chopped chives
15 slices of fresh bread of your choice, crust removed
softened butter
freshly ground pepper
sea salt

Method

Combine the chicken with the mayonnaise and mustard. Fold through the celeriac, chives and season with salt and pepper. Butter the bread and divide the chicken mixture between three layers of bread until chicken mixture is used up.
Cut into rectangle thirds.

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