Radish sauce
It still feels like a family state of emergency here, so targeted cooking is a bit neglected for me. But here it was enough for this radish cream as a side dish to grilled meat...
There you have it, I'm really in a state of emergency! In the Icelandic original it was supposed to be horseradish cream, but for me it was just radish cream. Oops! But it was also delicious, and next time the cream will be served with real horseradish! Sorry!
200 g crème fraîche
40 g radish
1 Tbsp honey
1 organic lemon
1 pinch of coarse sea salt
Preparation
Wash the radish, peel it and grate it very finely with a fine grater.
Then mix the grated radish with the creme fraiche, honey and coarse sea salt.
Wash the organic lemon and add the grated lemon peel to the cream.
Mix everything thoroughly and let it sit in the fridge for at least an hour.
The cream is traditionally often served as a side dish to lamb or salmon dishes.
[Translated from here.]
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