Fiskesalat Med Pepperrotsaus(

Yields:	6 servings
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	Preparation	20 minutes
	Cooking	0 minutes
	Ready In	1 hours

Ingredients

2	pounds	halibut fillets	boiled
4	tablespoons	horseradish root	grated
4	tablespoons	horseradish
1	pint	sour cream
1	teaspoon	salt
1/8	teaspoon	white pepper
2	tablespoons	onion	chopped
1	teaspoon	white vinegar
3	tablespoons	dill weed	chopped
1	medium	head lettuce
2	large	eggs	hard-cooked, sliced
3	each	tomatoes	peeled, cut into 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 inch 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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Member Review

Pancakes

these pancakes are a favourite, they are light and crispy and don't sit in your stomach!!

Reviewed by vendi

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