Quarter the apples, peel and core them. Cut into coarse pieces.
Then put them in a saucepan with the juice of one lemon, sugar, a pinch of salt and 1 tbsp. water, stirring at low temperature and stew until soft. Cook until the apples fall apart, stirring frequently. Then cool the apples completely.
Shortly before serving, remove the horseradish from the skin and grate finely. Fold into the apple compote, season once more with salt and pepper. Cut the chives into fine rolls and sprinkle over the apple horseradish.
Peel 75 g horseradish, grate finely and mix with 1 tbsp juice of a lemon in a baking bowl. Peel 2 apples, grate on a box grater and mix with the horseradish. Season everything with salt and pepper and serve on the spot.
Tip: As an alternative to the fresh chives, you can also use the freeze-dried.