Easter Horseradish Relish
In Slovenia, Easter is one of the most important and festive holidays of the year. Central to this holiday is a basket of symbolic foods, brought to church to be blessed: pirhi (colored eggs), potica (rolled nut cake), šunka (ham), and hren (horseradish), often prepared in unique regional variations.
This horseradish and apple relish is one such variation, popular in the region of Štajerska, where I grew up. The addition of apple softens the pungency of horseradish, while oil and egg round out the texture and richness.
Recipe
Ingredients:
70 g horseradish (more, if you like it spicy and less if you prefer a milder version)
1 apple
1 hard-boiled egg for the sauce + 1 hard-boiled egg for garnish
½ tsp sugar
¼ tsp salt
25 ml apple cider vinegar
50 ml water
1 tbsp pumpkin seed oil
Instructions:
In a mixing bowl, combine water and vinegar. Season with ¼ tsp salt and ½ tsp sugar.
Finely grate the horseradish root directly into the water-vinegar mixture to prevent it from darkening. Adjust the amount based on the horseradish’s strength and your personal taste—70 g provides a fairly strong flavor.
Add the finely grated peeled apples to the mixture.
Pour in pumpkin seed oil and stir all the ingredients thoroughly to combine.
Gently fold in the finely chopped hard-boiled eggs, blending them evenly with the horseradish and apple mixture.
Cover and refrigerate for about 1 hour to allow the flavors to meld.
To serve, slice the second egg into 4 wedges and use them to garnish the dish.