|Medium shrimps||12 Ounce, cooked (375 Gram)|
|Red lumpfish roe||1 Tablespoon|
|Snipped chives||1 Tablespoon|
|For chive and caper filling|
|Chopped capers||1 Tablespoon|
|Dijon mustard||1 Tablespoon|
|Sour cream||10 Ounce (1 1/4 Cups, 315 Gram)|
1. To make filling, place chives, capers, mustard and sour cream in a bowl and mix to combine. Cover and refrigerate until required.
2. Trim and cut celery into 5 cm / 2 in long pieces. Spoon or pipe filling into celery boats. Top each boat with a shrimp and garnish with lumpfish roe and chives.