📝 About This Recipe
A beloved staple of the Swedish smörgåsbord, Pepparrotshippa combines the saltiness of premium smoked meat with the sharp, sinus-clearing heat of fresh horseradish. These elegant rolls are a masterclass in Scandinavian simplicity, balancing rich textures with a zesty, herbaceous kick. Perfect as an appetizer or a festive snack, they offer a nostalgic taste of Swedish culinary heritage that is both sophisticated and deeply satisfying.
🥗 Ingredients
The Meat Base
- 300 grams Smoked Beef or Ham (very thinly sliced, preferably cold-smoked)
Horseradish Filling
- 100 grams Unsalted Butter (softened to room temperature)
- 150 grams Cream Cheese (full fat, softened)
- 4-5 tablespoons Fresh Horseradish (finely grated)
- 2 tablespoons Heavy Cream (for a smoother consistency)
- 1/2 bunch Fresh Chives (finely chopped)
- 1 teaspoon Lemon Juice (freshly squeezed)
- 1/4 teaspoon White Pepper (ground)
- 1/2 teaspoon Sea Salt (to taste)
For Assembly and Garnish
- 4-5 sprigs Fresh Dill (for decoration)
- 2 teaspoons Pickled Mustard Seeds (optional, for a modern touch)
- 3-4 pieces Radishes (thinly sliced for garnish)
👨🍳 Instructions
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1
Begin by grating the fresh horseradish root. Use a fine microplane to ensure a smooth texture that integrates perfectly into the cream filling.
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2
In a medium mixing bowl, combine the softened butter and cream cheese. Use a hand mixer or a sturdy spatula to beat them together until the mixture is pale and light.
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3
Slowly fold in the grated horseradish, lemon juice, and white pepper. Taste the mixture; the heat should be prominent but balanced by the fat of the dairy.
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4
Add the heavy cream and finely chopped chives. Mix until the filling is airy and easily spreadable. Season with a pinch of sea salt if needed.
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5
Lay out a large sheet of plastic wrap on a flat work surface. This will help you roll the meat tightly and keep it refrigerated.
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6
Arrange the slices of smoked meat on the plastic wrap in a rectangular shape. Overlap the edges slightly (about 1 cm) to ensure there are no gaps for the filling to leak through.
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7
Using an offset spatula, spread the horseradish cream evenly over the meat rectangle, leaving a small 1-inch border at the top edge.
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8
Starting from the edge closest to you, carefully roll the meat upward into a tight cylinder, using the plastic wrap to guide and compress the roll as you go.
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9
Once fully rolled, twist the ends of the plastic wrap tightly like a candy wrapper to maintain a uniform log shape.
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10
Place the roll in the refrigerator for at least 2 hours. This chilling time is crucial for the butter and cream cheese to firm up, allowing for clean slices later.
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11
When ready to serve, remove the plastic wrap. Using a very sharp knife dipped in hot water, slice the log into rounds roughly 2 cm thick.
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12
Arrange the slices on a serving platter. Garnish each piece with a small sprig of dill, a slice of radish, and a few pickled mustard seeds if desired.
💡 Chef's Tips
Always use fresh horseradish root rather than bottled paste for the most authentic and vibrant flavor. If the meat slices are too small, you can create a 'mosaic' by layering them in alternating directions for extra stability. Ensure the butter is truly at room temperature before mixing to avoid unappealing lumps in your cream filling. For a lighter version, you can substitute half the butter with more cream cheese, though the traditional recipe relies on the butter's firming properties. Wiping your knife blade with a damp cloth between each slice ensures that the white cream filling doesn't smear across the dark meat.
🍽️ Serving Suggestions
Serve on a piece of dark Swedish rye bread (Rågbröd) or crispbread (Knäckebröd) for a classic texture contrast. Pair with a chilled glass of Aquavit or a crisp, light lager to cut through the richness of the cream. Include these as part of a larger 'Smörgåsbord' alongside pickled herring, gravlax, and Västerbottensost cheese. A side of quick-pickled cucumbers (Pressgurka) provides a sweet and sour acidity that complements the horseradish heat beautifully.