This thick, spicy horseradish sauce enhances all kinds of smoked and cured fish. In Sweden it's traditionally dolloped over pickled herring, where the creaminess of the sauce offsets the vinegary fish. The combination of sweet-tart fish and assertive sauce is a mainstay of the country's Midsummer celebrations, featured in our June/July 2014 issue in Per Styregård's story "A Midsummer's Dream."
- 1 cup sour cream
- 1⁄2 cup plain Greek yogurt
- 1⁄4 freshly grated horseradish
- 1 tsp. cider vinegar
- 1⁄4 tsp. sugar
- 1 clove minced garlic
- Kosher salt and freshly ground black pepper, to taste
- Minced red onion, for garnish
Stir sour cream, Greek yogurt, horseradish, cider vinegar, sugar, minced garlic, salt, and pepper in a bowl. Garnish with minced red onion.