Side Pannel
Fiskesalat Med Pepperrotsaus (Fish Salad W/ho
Fiskesalat Med Pepperrotsaus (Fish Salad W/ho
- Recipe Submitted by ADMIN on 09/26/2007
Category: Norwegian, Seafood, Sauces, Salads
Ingredients List
- 2 lb Halibut or cod fillet; cold
- -boiled (see recipe)
- 4 tb Horseradish root; freshly
- -grated -=OR=-
- 4 tb Prepared horseradish
- 1 pt Sour cream
- 1 ts Salt
- 1/8 ts White pepper
- 2 tb Onion; finely chopped
- 1 ts White vinegar
- 3 tb Dill; fresh, finely chopped
- 1 md Head lettuce; preferably
- -Boston
- 2 Eggs; hard-cooked, sliced
- 3 Tomatoes; peeled & cut in
- -wedges
Directions
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. In a large
mixing bowl, combine the horseradish, sour cream, salt, pepper, onions,
vinegar and 2 tablespoons of the chopped dill. Break the fish into 2"
chunks and carefully fold it into the sour-cream dressing with a rubber
spatula. Marinate for at least 30 minutes in the refrigerator, then arrange
the fish, sauce and all, on a bed of dried, chilled lettuce leaves. Garnish
with the sliced eggs and tomato wedges and, just before serving, strew the
remaining tablespoon of chopped dill over the salad.
sieve, pressing out the excess juices with a wooden spoon or squeeze it dry
through a kitchen towel or double thickness of cheesecloth. In a large
mixing bowl, combine the horseradish, sour cream, salt, pepper, onions,
vinegar and 2 tablespoons of the chopped dill. Break the fish into 2"
chunks and carefully fold it into the sour-cream dressing with a rubber
spatula. Marinate for at least 30 minutes in the refrigerator, then arrange
the fish, sauce and all, on a bed of dried, chilled lettuce leaves. Garnish
with the sliced eggs and tomato wedges and, just before serving, strew the
remaining tablespoon of chopped dill over the salad.
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