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2 lb Halibut or cod fillet — cold

-boiled (see recipe) 4 tb Horseradish root — freshly

-grated -?? 4 tb Prepared horseradish

1 pt Sour cream

1 t Salt

1/8 ts White pepper

2 tb Onion — finely chopped

1 t 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

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.

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