Apple horseradish sauce goes very well with cold cuts of roast meat, smoked trout or salmon. Apple horseradish sauce tastes best when prepared fresh. The longer the horseradish is left to steep, the sharper it becomes, as the horseradish develops its full aroma. Peel an apple, quarter it and remove the core. If you like, you can put back two apple columns for the decoration, as you can see in the picture above. Then sprinkle the apple with a little lemon juice so that it does not turn brown. Grate the apple finely and put it in a bowl. Peel the horseradish, grate finely and mix with the grated apple. Add the juice of half an organic lemon, mix in and season with sugar and salt. Whip the cream until stiff and fold loosely into the grated apple and horseradish. You can keep the remains of the apple horseradish sauce well covered until the next day in the refrigerator. Then some liquid settles down, which can be stirred in again.