Horseradish Cream

• ½ cup finely diced peeled cucumber
• Salt
• 1 cup yogurt cream or

Sprinkle the cucumber with ¼ teaspoon salt. Let stand for 10 minutes. Wrap in paper towels or a kitchen towel and squeeze out as much liquid as possible. In a small bowl, combine the cucumber with the yogurt cream or sour cream, garlic, dill, and horseradish and pepper to taste. Adjust the seasoning.