Saturday, July 7, 2012

Meerrettich Sahne

Horseradish cream; it's a cold sauce, perfect for trout.

Grate some fresh horseradish root. You need about 4 tablespoons.

Mix the grated horseradish with 150 ml soured cream or crème fraîche. Add 2 tablespoons lemon juice, black pepper and salt. Mix well and keep in the fridge for one hour before serving.

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