| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy, Eggs |
Norwegian |
Norwegian, Salads, Sauces, Seafood |
4 |
Servings |
INGREDIENTS
| 2 |
lb |
Halibut or cod fillet, cold |
|
|
boiled see recipe |
| 4 |
T |
Horseradish root, freshly |
|
|
grated -=OR=- |
| 4 |
T |
Prepared horseradish |
| 1 |
pt |
Sour cream |
| 1 |
t |
Salt |
| 1/8 |
t |
White pepper |
| 2 |
T |
Onion, finely chopped |
| 1 |
t |
White vinegar |
| 3 |
T |
Dill, fresh finely chopped |
| 1 |
|
Head lettuce, preferably |
|
|
Boston |
| 2 |
|
Eggs, hard-cooked sliced |
| 3 |
|
Tomatoes, peeled & cut in |
|
|
wedges |
INSTRUCTIONS
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.
A Message from our Provider:
“Luke 1:44 – Life Begins at Conception.”