Charcuterie with Horseradish Cream


Slideshow: Cocktail Party Recipes


  • Servings: 8

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  • 1 cup sour cream or crème fraîche
  • 3 tablespoons freshly grated horseradish or drained bottled horseradish
  • 1 tablespoon finely chopped chives
  • 1/2 teaspoon freshly ground pepper
  • Salt
  • 2 pounds assorted sliced cured meats, such as prosciutto, coppa, spicy coppa, bresaola, rosette and spicy Hungarian salami
  • Cornichons, olives and assorted mustards, for serving
  • Grilled bread or croutons, for serving

How to make this recipe

  1. Combine the sour cream, horseradish, chives and pepper in a bowl. Season with salt and refrigerate until chilled.

  2. Arrange the meats on a large platter. Serve with the horseradish cream, cornichons, olives, mustards and bread.

Contributed By Published September 1998

494287 recipes/charcuterie-horseradish-cream 2013-12-06T23:16:12+00:00 Sascha Lyon fall|winter|cocktail-party|holiday-open-house|new-years-eve|french|appetizers-starters|dips-and-spreads|8|basic-easy|fast|make-ahead|no-cook september-1998,charcuterie recipe,horseradish cream,Sascha Lyon,Balthazar,appetizer recipe,salami and prosciutto recipes,charcuterie-horseradish-cream 494287

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