This is how you do it

Grate the apple or cut it into thin sticks. Grate the horseradish or finely chop it. Chop the dill and mix everything. Save a little dill to use as garnish.

Spoon the salad onto hot potato chips and top with dill and hazelnuts.

Serve with potato chips or Danish rye bread that has been toasted over charcoal heat or fire in GrandPa's FireGrill.