Ingredients
- 1/2 root of fresh horseradish
- 1/2 lemon
- 300ml creme fraise
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First make Horseradish Sauce: take 1/2 a root of fresh horseradish, peeled, grated and sprinkled with the juice of 1/2 a lemon to avoid discolouring. Mix with 300ml of creme fraiche and season to taste. (You now have the most nose-tinglingly delicious, snow-white foil for rich delights such as fresh grilled mackerel, beetroot or ox heart. Use fearlessly.)
For Horsey House, take 2 parts Vinaigrette to 1 part Horseradish Sauce and mix together.
A delightful salad can be made by tossing blanched runner beans in the dressing, to serve with smoked eel, herring or other smoked oily fish.
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