Fiskesalat Med Pepperrotsaus (Fish Salad with Horseradish Sauc

Course : Fish
Serves: 4
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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.

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