Fiskesalat Med Pepperrotsaus (fish Salad W/ho Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
2 lbs: Halibut or cod fillet, cold boiled (see recipe)
4 tbsp: Horseradish root, freshly grated -=OR=-
4 tbsp: Prepared horseradish,
1 pint: Sour cream,
1 tsp: Salt,
1/8 tsp: White pepper,
2 tbsp: Onion, finely chopped
1 tsp: White vinegar,
3 tbsp: Dill, fresh, finely chopped
1 medium: Head lettuce, preferably Boston
2: Eggs, hard-cooked, sliced
3: Tomatoes, peeled & cut in 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" 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.
Source from luhu.jp
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.
Source from luhu.jp