Fiskesalat Med Pepperrotsaus(
Submitted by Happiness5
Fiskesalat med pepperrotsaus: Norwegian fish salad with poached halibut, horseradish sour cream dressing, fresh dill, and garnishes of egg and tomato. A light Scandinavian main perfect for summer.
YIELD
6 servingsPREP
20 minCOOK
0 minREADY
1 hrsA traditional Norwegian fish salad whose name translates to “fish salad with horseradish sauce." It’s the kind of light, cold main dish that shows up on summer smorgasbords across Scandinavia. Poached halibut breaks into large 2-inch chunks that hold their shape, so the salad eats like substantial flakes of fish rather than mush.
The dressing is all horseradish and sour cream tension: the horseradish punches bright and sharp, the sour cream cools and softens, and fresh dill weaves the Scandinavian signature through everything. Draining prepared horseradish of its excess vinegar juices (through cheesecloth or a fine sieve) is the detail that keeps the sauce from going thin and watery.
The 30-minute marinate in the fridge lets the flavors bloom and the fish absorb the creamy tang. Sliced hard-boiled eggs and tomato wedges on top are classic and beautiful, adding protein and bright color against the pale fish.
Chef Tips
- Grate fresh horseradish if you can find it at a specialty market, its heat is cleaner than bottled.
- Fold the fish in gently with a rubber spatula; aggressive mixing breaks the chunks into paste.
- Peel tomatoes by scoring an X on the bottom, dunking in boiling water 20 seconds, then iced water; skins slip right off.
- Serve on crisp chilled lettuce leaves to catch every drop of creamy dressing.
Variations
- Swap halibut for cold-poached salmon or cod for a different fish profile.
- Add diced pickled beets for the classic Scandinavian pink-tinted version.
- Serve on dark rye bread as an open-faced sandwich for a proper smorrebrod lunch.
Ingredients
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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