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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 326.7 Kcal (1368 kJ) | ||
| Calories from fat | 216.92 Kcal | ||
| % Daily Value* | |||
| Total Fat | 24.1g | 37% | |
|---|---|---|---|
| Cholesterol | 115.56mg | 39% | |
| Sodium | 548.55mg | 23% | |
| Potassium | 572.81mg | 12% | |
| Total Carbs | 7.77g | 3% | |
| Sugars | 1.52g | 6% | |
| Dietary Fiber | 0.91g | 4% | |
| Protein | 20.14g | 40% | |
| Vitamin C | 7.5mg | 13% | |
| Iron | 1.7mg | 9% | |
| Calcium | 97.9mg | 10% | |
| Amount Per 100 g | |||
| Calories | 128.28 Kcal (537 kJ) | ||
| Calories from fat | 85.17 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.46g | 37% | |
|---|---|---|---|
| Cholesterol | 45.37mg | 39% | |
| Sodium | 215.39mg | 23% | |
| Potassium | 224.91mg | 12% | |
| Total Carbs | 3.05g | 3% | |
| Sugars | 0.6g | 6% | |
| Dietary Fiber | 0.36g | 4% | |
| Protein | 7.91g | 40% | |
| Vitamin C | 2.9mg | 13% | |
| Iron | 0.7mg | 9% | |
| Calcium | 38.5mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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