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Fiskesalat Med Pepperrotsaus (Fish Salad)

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“From the Black Hills Recipe book, ZRT6. Prepare the fish early enough that it is cooled for the salad.”
READY IN:
25mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large mixing bowl, combine the horseradish, sour cream, salt, pepper, onions, vinegar, and 2 T of the fresh dill.
  2. Break the fish (boiled and allowed to cool) into 2 inch chunks and carefully fold into the sour cream mixture.
  3. Marinate for at least 30 minutes in the refrigerator.
  4. Arrange the fish, with sauce, on a bed of lettuce leaves. Garnish with slived eggs and tomato wedges. Just before servings, garnish with the remaining dill.

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