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The Scandinavian Kitchen
by Camilla Plum
This recipe makes use of peas that are not quite as sweet as they could be. It tastes delicious with fish of any kind, or salted lamb.
• 3½ cups shelled peas
• 1/2 stick salted butter
• 1/3 cup goat cheese
• 3 cloves garlic
• 1 tablespoon coarse sea salt
• Black pepper
• A little lemon juice
• 2 in piece of fresh horseradish, shredded
Heat the peas with a little water until they turn bright green: if the peas are tough, you may need to boil them for longer.
Drain them, then mash in a food processor with the butter garlic, and goat cheese, until they turn into a creamy mash.
Season with salt, pepper and lemon juice, to taste.
Serve hot with a heap of finely shredded horseradish on top.
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