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Fiskesalat Med Pepperrotsaus(

Yields:6 servings
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Recipe Cooking TimePreparation20 minutes
Cooking0 minutes
Ready In1 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

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Pancakes

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

 
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