For the Rose-Preserved Horseradish:
60g fresh horseradish, finely grated
80g Wild Rose Vinegar
For the mignonette:
200g tomato ketchup
100g rose-preserved horseradisch, or more, to taste
2g Black Peppercorns, toasted and finely ground
1. Combine the horseradish and rose vinegar and macerate for at least 30 minutes. This will make slightly more horseradish than the recipe calls for, but you’ll have extra just in case you want more spice.
2. Add the ketchup, black pepper and 100g of the horseradish mixture to a bowl and stir to combine. Taste and adjust with more horseradish if needed. Transfer to the desired serving dish and serve with cold poached and peeled shrimp.