1 Cup Heavy cream
2 Tbsp. Bottled white horseradish, drained
2 Tsp. White balsamic vinegar
1 Tbsp. Fresh dill, finely chopped
Lightly oil a sheet of waxed or parchment paper. In a medium bowl, whip cream until it forms stiff peaks. Fold in horseradish, vinegar, dill and salt. Place cream mixture in center of prepared paper. Using the paper as a guide, roll the cream into a cylinder that is about 1 1/2-inches around. Freeze roll. When needed, remove from freezer, slice as many 1/4-inch slices as needed and return remainder of cream roll to freezer. Serve with fish, beef and/or vegetables.