mix fresh peeled and grated, or preserved from a jar, horseradish with creme fraiche, white wine vinegar, and salt and black pepper.
serve with trout (yes, it's great), beef, roasted beetroot or carrot.
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About Me
- Clare
- Director of Academy28, a training and development business - specialising in career development, enterprise and executive coaching and type preferences. Cross-cultural leanings tested as the chatelaine of a 200 year old pile in Provence (www.chateaucolombier.com). Current obsessions include Nordic Noir, and knitting. Mmm ... would I have been a tricoteuse during the French Revolution?
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