From the email I got from the restaurant last year:
The horseradish dressing recipe is as follows:
Yield: about 2 cups
1 ½ cups mayonnaise
3 tablespoons creole mustard (or whole grain mustard)
4 tablespoons prepared horseradish
2 tablespoons red wine vinegar
1 tablespoon hot sauce (we use Louisiana brand hot sauce)
2 tablespoons cane syrup (this is a Louisiana product, and may not be available – you can substitute a mild molasses)
2 teaspoons Worcestershire sauce
Combine.
‘Shaved beef’ just means very thin slices of roast beef. I like the stuff they have at Trader Joe’s, but any market should have it. Tear up the slices of beef and arrange the pieces on a plate. Add salad. Since I’m lazy, I buy a bag of Spring greens and use that. Drizzle with the dressing, however much you want. Top with French’s Fried Onions. The last time I made it, I made a simple syrup. No desire to do that this time, so I used half ‘mild’ molasses and half Karo light corn syrup.
I still haven’t eaten. My friend should be here in a couple of hours, and we can eat then. But I did make the hovmästarsås for the gravlax smörgås. Not much liquid in the fish this morning, so it should be cured by tomorrow.