Fish Salad With Horseradish Sauce
(Fiskesalat Med Pepperrotsaus)
This salad makes excellent use of leftover boiled fish, but if you intend to use fresh, uncooked fish, prepare it according to the directions for boiled cod.
1. If you are using bottled, prepared horseradish, drain it through a fine sieve, pressing out the excess juice with a wooden spoon, or squeeze the horseradish dry in a kitchen towel or double thickness of cheesecloth.
2. In a large mixing bowl, combine the horseradish, sour cream, salt, pepper, onions, vinegar and 2 tablespoons of the chopped dill.
3. Break the fish into 2-inch chunks and carefully fold it into the sour-cream dressing with a rubber spatula.
4. Marinate for at least 30 minutes in the refrigerator, then arrange the fish, sauce and all, on a bed of dried, chilled lettuce leaves.
5. Garnish with the sliced eggs and tomato wedges, and, just before serving, strew the remaining tablespoon of chopped dill over the salad.
