Horseradish – potato cream

Ingredients for 4 servings:

• 4 cm horseradish, fresh root, peeled, grated
• 125 ml sour cream
• 125 ml natural yogurt
• 1 dashes lemon juice
• Salt
• Pepper, white
• 1 large potato(s) (floury), cooked, mashed

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

The ideal accompaniment to smoked fish

First, prepare the cold horseradish sauce. This is a great sauce on its own for fish and cooked meat. Combine grated horseradish, sour cream, natural yogurt, a dash of lemon juice, salt, and white pepper. Let it sit in the refrigerator for about 1 hour. Then strain through a fine sieve. Horseradish and potato cream: Briefly mix the cold horseradish sauce with cooked, floury potatoes. The consistency should be creamy. Transfer to a piping bag and serve lukewarm with smoked fish. A crispy baked biscuit made from grated potatoes is especially good with this sauce.