4 oz. grated horseradish
2 oz. confectioners' sugar
pinch of sea salt
4 oz. fresh breadcrumbs
1 1/2 cups light cream
1 teaspoon white or cider vinegar

Combine horseradish, sugar and salt. Stir in breadcrumbs. Pour in the cream and mix well until combined. Refrigerate until cold.

Just before serving, stir in vinegar.

Serve cold with hot roast beef or as a sandwich spread with sliced roast beef.

Variation: Substitute lemon juice for vinegar. Replace light cream with yogurt, sour cream, or creme fraiche.

Submitted by: CM