• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Fiskesalat Med Pepperrotsaus (Fish Salad W/ho

  • Recipe Submitted by on

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


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.

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