Fiskesalat med pepperrotsaus (fish salad w/ho

Yield: 4 Servings

Measure Ingredient
2 pounds Halibut or cod fillet; cold boiled (see recipe)
4 tablespoons Horseradish root; freshly grated -=OR=-
4 tablespoons Prepared horseradish
1 pint Sour cream
1 teaspoon Salt
⅛ teaspoon White pepper
2 tablespoons Onion; finely chopped
1 teaspoon White vinegar
3 tablespoons Dill; fresh, finely chopped
1 medium Head lettuce; preferably Boston
2 Eggs; hard-cooked, sliced
3 Tomatoes; peeled & cut in wedges

If you are using bottled, prepared horseradish, drain it through a fine sieve, pressing out the excess juices with a wooden spoon or squeeze it dry through a kitchen towel or double thickness of cheesecloth. In a large mixing bowl, combine the horseradish, sour cream, salt, pepper, onions, vinegar and 2 tablespoons of the chopped dill. Break the fish into 2" chunks and carefully fold it into the sour-cream dressing with a rubber spatula. Marinate for at least 30 minutes in the refrigerator, then arrange the fish, sauce and all, on a bed of dried, chilled lettuce leaves. Garnish with the sliced eggs and tomato wedges and, just before serving, strew the remaining tablespoon of chopped dill over the salad.

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