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Fiskesalat Med Pepperrotsaus (Fish Salad W/ho

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CATEGORY CUISINE TAG YIELD
Seafood, Dairy, Eggs Norwegian Norwegian, Salads, Seafood, Sauces 4 Servings

INGREDIENTS

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

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:

“Let Him therefore send and do what He will. By His grace, if we are His, we will face it, bow to it, accept it, and give thanks for it. God’s Providence is always executed in the ‘wisest manner’ possible. We are often unable to see and understand the reasons and causes for specific events in our lives, in the lives of others, or in the history of the world. But our lack of understanding does not prevent us from believing God. #Don Fortner”

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