Another example of La Cucina Ebraica–Italian Jewish food. This variation on the basic horseradish cream is from Treviso in the Veneto. It is excellent on smoked trout, cooked salmon, or on potato pancakes.
To make the horseradish apple cream, use a large whisk to mix together all the ingredients in a bowl with salt and pepper to taste. (You may also add ¼ cup chopped, toasted walnuts to this sauce in place of or in addition to the apple chunks.)
To serve, arrange the smoked trout, sliced cooked potatoes, and sliced fennel or cucumber on each of 6 to 8 salad plates. Drizzle the horseradish apple cream over. Garnish with watercress sprigs.
© 1992 Joyce Goldstein. All rights reserved.