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We are not fans of either horseradish or harissa, any suggestions for a substitute?
I was thinking maybe dijon mustard, or white miso thinned with a bit of soy sauce, tamari, or mirin, or curry in some form.
Does the horseradish/harissa have a function in the recipe other than seasoning? Could it be left out and replaced with herbs or spices more to our liking?
Hi Shirley -
The horseradish/harissa is primarily there for flavor and a little bit of moisture (it's only 1 1/2 teaspoons). You could substitute with dijon, chili-garlic sauce or your idea of miso thinned with soy/tamari, which sounds great too! Good luck!
The Milk Street Team