Fiskesalat Med Pepperrotsaus (Fish Salad with Horseradish Sauc

Course : Fish
Serves: 4
Print a Recipe Card
3 x 5 Card | 4 x 6 Card | Printer Friendly
 

Ingredients:

2 pounds halibut or cod fillet -- cold
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 lettuce -- preferably
2 large eggs hard-cooked -- sliced
3 medium tomatoes -- peeled and cut in
 

Preparation / Directions:

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.


Rate this Recipe?
1 2 3 4 5
Poor                            Great

E-mail this to a friend!

Friend's Name (TO):
Friend's E-mail Address:
Your Name (FROM):
Your E-mail Address:

More Fish Recipes