Salty sea dogs by Whitby

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1. For the remoulade, place the celeriac strips into a bowl along with the lemon juice and toss to combine. In another bowl mix the crème fraiche, mayonnaise and mustard together then stir into the celeriac. Season with salt and white pepper. Place in the fridge for an hour for the flavours to develop before serving.
2. Next, for the tartar sauce mayo, mix all the ingredients in a small food processor, blitz until smooth. Add a dash of water if the sauce is a little thick, season with salt and black pepper. Transfer to a squeezy bottle.
3. Cook the Whitby Seafoods Wholetail Scampi as directed on the pack.
4. To serve, place a portion of remoulade into the hot dog roll followed by some pea shoots, scampi, and finish with a drizzle of tartar sauce mayo. Garnish with a few extra pea shoots.