Peberrodscreme (Horseradish Cream)
Peberrodscreme (Horseradish Cream) - kvalifood.com
A whipped cream-based horseradish sauce for Danish open-faced sandwiches. The classic choice for roast beef smorrebrod.
Ingredients
- 200 ml cold heavy cream (minimum 35% fat)
- 2-3 tbsp prepared horseradish
- 1 pinch salt
Directions
Whip the cold cream until it holds soft peaks. Fold in horseradish and salt. Serve immediately or refrigerate for a few hours.
Notes
Makes ca. 250 ml (4-6 smorrebrod).
The whipped cream version is the classic choice for roast beef smorrebrod. For a tangier version (better with fish), use 120 ml creme fraiche whisked with 1 tbsp horseradish, lemon zest, and lemon juice instead.
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