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  Recipe Home » Misc » Fiskesalat Med Pepperrotsaus (Fish Salad W/Ho
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  Fiskesalat Med Pepperrotsaus (Fish Salad W/Ho
  Category: Misc
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 195
Ingredients:
2 lb Halibut or cod fillet, cold boiled (see recipe)
4 tbsp Horseradish root, freshly grated -=OR=-
4 tbsp Prepared horseradish
1 pt Sour cream
1 tsp Salt
1/8 tsp White pepper
2 tbsp Onion, finely chopped
1 tsp White vinegar
3 tbsp Dill, fresh, finely chopped
1 medium Head lettuce, preferably Boston
2 Eggs, hard-cooked, sliced
3 Tomatoes, peeled & cut in wedges
Instructions:
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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