Fiskesalat Med Pepperrotsaus Fish Salad W/ho

2 lb Halibut or cod fillet -- cold

-boiled (see recipe) 4 tb Horseradish root -- freshly

-grated -?? 4 tb Prepared horseradish

1 pt Sour cream

1 t Salt

1/8 ts White pepper

2 tb Onion -- finely chopped

1 t White vinegar

3 tb Dill -- fresh, finely

chopped 1 md Head lettuce -- preferably

-Boston 2 Eggs -- hard-cooked, sliced

3 Tomatoes -- peeled & cut in

-wedges

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.