Fiskesalat Med Pepperrotsaus (Fish Salad)
"From the Black Hills Recipe book, ZRT6. Prepare the fish early enough that it is cooled for the salad."
- Ready In:
- 25mins
- Ingredients:
- 12
- Serves:
-
8
ingredients
- 2 lbs halibut or 2 lbs cod
- 4 tablespoons horseradish root, grated
- 4 tablespoons prepared horseradish
- 1 pint sour cream
- 1 teaspoon salt
- 1⁄8 teaspoon white pepper
- 2 tablespoons onions, chopped
- 1 teaspoon white vinegar
- 3 tablespoons fresh dill, finely chopped
- 1 head lettuce
- 2 eggs, hard boiled
- 3 tomatoes, peeled and wedged
directions
- In a large mixing bowl, combine the horseradish, sour cream, salt, pepper, onions, vinegar, and 2 T of the fresh dill.
- Break the fish (boiled and allowed to cool) into 2 inch chunks and carefully fold into the sour cream mixture.
- Marinate for at least 30 minutes in the refrigerator.
- 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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RECIPE SUBMITTED BY
<p>I love studying history! Most of the cookbooks I am collecting are half history book, half cookbook. <br /> <br />One of the best cookbooks I have ever read is Jewish Holiday Baking by Marcy Goldman. I like anything by Mollie Katzen, too. <br /> <br />I am trying to get better at making soups. I am also making forays into Russian cooking. <br /> <br />I am on a low carbohydrate diet for various and sundry health reasons. It's a lot of fun tweaking recipes to be low carb enough for me to enjoy. I've become a much better cook because of it. <br /> <br />I love sewing, embroidery, cooking, baking, and dancing. I just got a full time job again so I am relearning how to fit my cooking in around a strict schedule. The crock pot is once again my best friend.</p>
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