Fiskesalat Med Pepperrotsaus (Fish Salad) |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 8 |
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From the Black Hills Recipe book, ZRT6. Prepare the fish early enough that it is cooled for the salad. 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:
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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