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Fiskesalat Med Pepperrotsaus (Fish Salad with Horseradish Sauce)














Low Fat, Low in Saturated Fat, Trans-fat Free, Low Carb


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
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


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.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 127g (4.5 oz)
Amount per Serving
Calories 5942% of calories from fat
 % Daily Value *
Total Fat 3g 4%
Saturated Fat 1g 4%
Trans Fat 0g
Cholesterol 106mg 35%
Sodium 634mg 26%
Total Carbohydrate 2g 2%
Dietary Fiber 2g 6%
Sugars g
Protein 9g
Vitamin A 20% Vitamin C 22%
Calcium 6% Iron 10%
* based on a 2,000 calorie diet How is this calculated?


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