Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 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