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Fiskesalat Med Pepperrotsaus (fish Salad W/ho

A home-style Fiskesalat Med Pepperrotsaus (fish Salad W/ho made with Halibut Or Cod Fillet Boiled, Horseradish Root Grated, Prepared Horseradish, Sour Cream, and T Salt. Serves 4. Scale it up or down for the number of people at the table.

Ingredients

• 2 lb
• 4 tbsp
• 4 tbsp
• 1 pt
• 1
• 1/8 tsp
• 2 tbsp
• 1
• 3 tbsp
• 1
• 2
• 3

Method (preview)

1. 1

   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.

2. 2

   In a large mixing bowl, combine the horseradish, sour cream, salt, pepper, onions, vinegar and 2 tablespoons of the chopped dill.

3. 3

   Break the fish into 2" chunks and carefully fold it into the sour-cream dressing with a rubber spatula.

4. 4

   Marinate for at least 30 minutes in the refrigerator, then arrange the fish, sauce and all, on a bed of dried, chilled lettuce leaves.

5. 5

   Garnish with the sliced eggs and tomato wedges and, just before serving, strew the remaining tablespoon of chopped dill over the salad.