Pepperrotsmor (horseradish butter)

Yield: 1 cup

Measure Ingredient
16 tablespoons Butter, unsalted
4 tablespoons Horseradish, prepared
½ teaspoon Salt

Cream butter with electric mixer until light and fluffy. Drain horseradish, squeeze dry. Beat the horseradish and salt into the creamed butter. Transfer to serving dish, chill till ready to use.

Serve cold, with hot grilled or fried fish.

Similar recipes