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Fiskesalat Med Pepperrotsaus (fish Salad W/horseradish Sa

Fiskesalat Med Pepperrotsaus (fish Salad W/horseradish Sa is built on Prepared Horseradish, Sour Cream, Salt, White Pepper, and Onion Finely Chopped. Serves 4. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

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

Method (preview)

1. 1

   Boston 2 Eggs; hard-cooked, sliced 3 Tomatoes; peeled & cut in -wedges

2. 2

   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.

3. 3

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

4. 4

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

5. 5

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

6. 6

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