Pickled Fish Salad With Sour Cream Dressing

Course : Fish
Serves: 6
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2 pounds weakfish or spotted sea trout fillets -- fresh or frozen
2 teaspoons salt
2 slices lemon -- thin slice
2 slices onion -- {thin} separated
1/3 cup vinegar
1/2 cup water
1 tablespoon mixed pickling spice
1 teaspoon sugar -- optional
1 piece bay leaf
1 medium lettuce or watercress
1/2 cup dairy sour cream
2 tablespoons ripe olives -- chopped
1 tablespoon fresh lemon juice
1/2 teaspoon horseradish
1/4 teaspoon salt

Preparation / Directions:

1. Thaw fillets if frozen. Skin if necessary and cut into serving portions. 2. Place fish in shallow 2-quart baking dish; sprinkle with salt. 3. Arrange lemon and onion over fish. 4. Combine vinegar, water, pickling spice, sugar and bay leaf; pour over fish. 5. Cover and bake in preheated 350 oven for 15 minutes. 6. Remove from oven; cool fish in marinade, then chill in refrigerator several hours. 7. Drain marinade, and serve fish on bed of lettuce or watercress; top with Sour Cream Dressing. Sour Cream Dressing: Combine all ingredients; chill well before serving with fish.

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