Delphic oracle speaking to Apollo: “The radish is worth its weight in lead, the beet its weight in silver, the horseradish its weight in gold.”
Horseradish is a root that is harvested in the spring and fall and primarily sold in 1200 pound pallets to processors. The processors then grate the root, thereby releasing the volatile oils that distinguish horseradish from all other flavors. The ground horseradish is then mixed with distilled vinegar to stabilize the “heat.” This subtly smoky creamy dip is best eaten on crackers, toasted bread and endive leaves.
- ¼ pound smoked trout
- ½ small red onion, chopped
- juice of 1 lemon and zest for the garnish
- 2 tablespoons freshly grated horseradish
- 3 tablespoons heavy cream
- ⅓ cup cream cheese or Yogurt Cheese
- Place the trout and onion in the bowl of a food processor fitted with a steel blade and pulse until chopped. Add the remaining ingredients and pulse until it comes together. Transfer to a small serving bowl, cover and refrigerate at least two hours and up to three days. Garnished with lemon strips.