Fiskesalat Med Pepperrotsaus (Fish Salad W/Horseradish Sauc

Recipe Ingredients

2 lbs	908g / 32oz	Halibut or cod fillet - cold
		(see recipe)
4 tablespoons	60ml	Horseradish root - freshly
		- =or=-
4 tablespoons	60ml	Prepared horseradish
1		Sour cream
1 teaspoon	5ml	Salt
1/8 teaspoon	0.6ml	White pepper
2 tablespoons	30ml	Onion - finely chopped
1 teaspoon	5ml	White vinegar
3 tablespoons	45ml	Dill; fresh - finely chopped
1		Lettuce - preferably
2		Eggs; hard-cooked - sliced
3		Tomatoes - peeled and cut in

Recipe Instructions

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.

Source:
Net

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