Yield: 6 servings
|4 ounces||Horseradish root (100g); peeled and grated|
|12 ounces||Beetroot (350g); raw; cooked or pickled, and grated (if|
|\N \N||Pickled beetroot is used, omit vinegar)|
|1 tablespoon||Honey or Sugar (optional)|
|½ cup||Vinegar (100ml/4 fl.oz)|
Peeling and grating horseradish root is a painful experience for the root emits an extremely acrid smell when bruised. Peeling should therefore done under cold, running water while grating and even processing should take place in a well-ventilated room. Pure grated horseradish, either bottled or frozen, has started to appear in supermarkets. It makes an acceptable substitute.
Combine allingredients. Keep the mixture in the refrigerator in a tightly sealed jar; the relish loses its hotness if kept open. It should have a well-defined and strong kick which is inexplicable to the uninitiated. It should `clear your tubes', allowing you to appreciate the flavor of the fish.
From: In Search Of Plenty: A History Of Jewish Food Publisher: Kyle Cathie Ltd. By: Oded Schwartz