July was both National Culinary Arts Month and National Horseradish Month. Here’s a simple recipe from bonappetit.com that looks kind of artsy and definitely features the pungent goodness of horseradish. Perfect for a summer brunch.
Ingredients
- 6 ounces cream cheese, room temperature
- 2 ½ tablespoons drained capers
- 2 ½ tablespoons chopped fresh dill plus sprigs (for garnish)
- 3 ½ teaspoons fresh lemon juice
- 2 ½ teaspoons finely grated lemon peel
- 2 ½ teaspoons prepared white horseradish
- 24 Belgian endive spears
- 1 small red onion, minced
- 4 ounces sliced smoked salmon
- 2 tablespoons sliced radishes (for garnish)
Directions
- Mix cream cheese, capers, chopped dill, lemon juice, lemon peel and horseradish in small bowl.
- Season with salt and pepper.
- Drop 1 teaspoon horseradish cream at pointed end of each endive spear. Sprinkle with onion. Cut salmon into 1-inch pieces; drape over cream.
- Garnish with dill sprigs and radish slices, if desired.