Fiskesalat Med Pepperrotsaus (Fish Salad with Horseradish Sauce)
Yield
4 servingsPrep
20 minCook
?Ready
50 minLow Fat, Low in Saturated Fat, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
halibut fillets
or cod fillets, cold boiled |
*
|
| 4 | tablespoons |
horseradish root
freshly grated or 4 tablespoons prepared horseradish |
* |
| 1 | pint |
sour cream
|
*
|
| 1 | teaspoon |
salt
|
|
| ⅛ | teaspoon |
white pepper
|
|
| 2 | tablespoons |
onions
finely chopped |
|
| 1 | teaspoon |
white vinegar
|
|
| 3 | tablespoons |
dill weed
fresh, finely chopped |
|
| 1 | medium |
boston lettuce
|
*
|
| 2 | large |
eggs
hard-cooked, sliced |
|
| 3 | each |
tomatoes
peeled, cut in wedges |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
halibut fillets
or cod fillets, cold boiled |
*
|
| 6E+1 | ml |
horseradish root
freshly grated or 4 tablespoons prepared horseradish |
* |
| 473 | ml |
sour cream
|
*
|
| 5 | ml |
salt
|
|
| 0.6 | ml |
white pepper
|
|
| 3E+1 | ml |
onions
finely chopped |
|
| 5 | ml |
white vinegar
|
|
| 45 | ml |
dill weed
fresh, finely chopped |
|
| 1 | medium |
boston lettuce
|
*
|
| 2 | large |
eggs
hard-cooked, sliced |
|
| 3 | each |
tomatoes
peeled, cut in wedges |
|
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 inch 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.
