Corn Salad With Horseradish Sauce
|Canned corn||8 Ounce|
|Sweet red pepper||1|
|Dill||1 Bunch (100 gm)|
|White wine vinegar||3 Tablespoon|
|Freshly ground white pepper||1 1⁄2 Pinch (Generous Pinch)|
|Wheat germ oil||2 Tablespoon|
|Sour cream||1⁄2 Cup (8 tbs)|
|Whole milk yogurt||2⁄3 Cup (10.67 tbs)|
|Grated horseradish||2 Tablespoon|
|Thinly sliced smoked turkey breast||1 Pound|
Drain the corn in a sieve.
Peel, quarter and core the apple.
Halve the peppers and remove the white membrane and the seeds.
Wash and pat the pepper halves dry and cut into 1/2-inch cubes.
Cut the apple quarters into 1/2-inch cubes.
Mix the prepared ingredients with the corn.
Rinse and shake the dill dry and chop.
Add the wine vinegar, salt, pepper and oil to the corn salad.
Stir the yogurt, horseradish and dill into the sour cream and add some salt, the sugar and lemon juice to flavor.
Arrange the corn salad on a platter and lay the slices of turkey breast around it.