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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.
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What You Need:
(To Serve: 4)
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2 pounds cold boiled halibut or cod fillet
4 tablespoons freshly grated horseradish root or 4 tablespoons prepared horseradish
1 pint sour cream
1 teaspoon salt
1/8 teaspoon white pepper
2 tablespoons finely chopped onion
1 teaspoon white vinegar
3 tablespoons finely chopped fresh dill
1 medium head lettuce, preferably Boston
2 hard-cooked eggs, sliced
3 tomatoes, peeled and cut in wedges
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Translate this recipe:
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| How To Cook: |
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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.
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2. In a large mixing bowl, combine the horseradish, sour cream, salt, pepper, onions, vinegar and 2 tablespoons of the chopped dill.
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3. Break the fish into 2-inch chunks and carefully fold it into the sour-cream dressing with a rubber spatula.
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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.
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5. 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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