Foods of Summer: A World in Flames (May, 1999)


  Horseradish Cream

The Chef
RICK MOONEN of Oceana

Servings
Serves six.

Ingredients
1 cup crème fraîche
1/4 cup fresh grated horseradish (or drained from the bottle)
1 teaspoon Dijon mustard
2 tablespoons fresh dill, roughly chopped
1 teaspoon lemon juice
Salt and freshly ground white pepper

Cooking Instructions
Whip the crème fraîche until thick. Fold in the remaining ingredients.

Best With
Moonen's Smoked Trout.







 
 
   
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