Creamed Horseradish

August 28, 2012

Creamed Horseradish © kvalifood.com

Creamed horseradish is whipped cream with freshly grated horseradish — the classic accompaniment to poached cod, salt-cured duck, and game. Two ingredients, ready in two minutes, and it gives a sharp, fresh contrast to heavy meat dishes.

Ingredients

Yields 4 servings

200 ml double cream
1–2 tbsp freshly grated horseradish
optional: 1 pinch sugar
1 tsp lemon juice

Directions

Make the creamed horseradish

Whip the cream to soft peaks — it should not be too stiff. Fold in the freshly grated horseradish, the optional sugar, and the lemon juice. Taste and adjust.

Serving

Serve immediately or refrigerate for up to a couple of hours.

Notes

Always use fresh horseradish — powdered horseradish gives a completely different, flatter flavour.
The cream should be whipped to soft peaks, not stiff — over-whipped cream gives a lumpy texture.
Crème fraîche can be used instead of double cream for a more tangy version.
Creamed horseradish can be frozen in small portions in foil cups and used with game and salt-cured poultry.
A scattering of fresh dill on top works well if serving it with fish.