Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      pounds        halibut or cod fillet -- cold
                        (see recipe)
   4      tablespoons   horseradish root -- freshly
                        - =or=-
   4      tablespoons   prepared horseradish
   1      pint          sour cream
   1      teaspoon      salt
     1/8  teaspoon      white pepper
   2      tablespoons   onion -- finely chopped
   1      teaspoon      white vinegar
   3      tablespoons   dill; fresh -- finely chopped
   1      medium head   lettuce -- preferably
   2                    eggs; hard-cooked -- sliced
   3                    tomatoes -- peeled and cut in

Preparation:

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.