1 c  Heavy cream
4 tb Horseradish
2 ts White vinegar
1/2 ts Black pepper

Whip well-chilled cream with chilled beaters in chilled bowl. Fold in
remaining ingredients. Lightly oil a sheet of wax paper and roll
horseradish mixture in the paper, making a cylinder about 1-1/2″ in
diameter. Freeze horseradish cream. To serve, unwrap and slice cylinder
1/4″ thick. Use to garnish tomato, salmon, trout, ham, or veal. Keep
frozen, removing slices as needed.