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Fiskesalat Med Pepperrotsaus Fish Salad W/horseradish Sa

Recipe name:
Fiskesalat Med Pepperrotsaus Fish Salad W/horseradish Sa

Recipe category:
Cheese

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Recipe details: Fiskesalat Med Pepperrotsaus (Fish Salad w/Horseradish Sa

2 lb Halibut or cod fillet; cold -boiled (see recipe) 4 tb Horseradish root; freshly -grated -=OR=- 4 tb Prepared horseradish 1 pt Sour cream 1 ts Salt 1/8 ts White pepper 2 tb Onion; finely chopped 1 ts 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.

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Fiskesalat Med Pepperrotsaus Fish Salad W/horseradish Sa

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