Horseradish Sauce With Walnuts

2 tablespoons freshly grated horseradish
150 ml/1/4 pint soured cream
12 walnut halves, finely chopped
salt
freshly ground black pepper

Fold the freshly prepared horseradish into the soured cream with the nuts and salt and pepper to taste. Taste and add a little more horseradish, if necessary.

Serve with meats, especially beef, or fish such as mackerel.

MAKES 300 nn!/%z pint