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Receta Fiskesalat Med Pepperrotsaus (Fish Salad With Ho

by Global Cookbook

Ingredientes

2 lb Halibut or possibly cod fillet, cool boiled (see recipe) 4 Tbsp. Horseradish root, freshly 4 Tbsp. Prepared horseradish 1 pt Lowfat sour cream 1 tsp Salt 1/8 tsp White pepper

2 Tbsp. Onion, finely minced 1 tsp White vinegar 3 Tbsp. Dill, fresh, finely minced 1 med Head lettuce, preferably Boston 2 x Large eggs, hard-cooked, sliced 3 x Tomatoes, peeled & cut in wedges

Direcciones

1. If you are using bottled, prepared horseradish, drain it through a fine sieve, pressing out the excess juices with a wooden spoon or possibly squeeze it dry through a kitchen towel or possibly double thickness of cheesecloth. In a large mixing bowl, combine the horseradish, lowfat sour cream, salt, pepper, onions, vinegar and 2 Tbsp. of the minced 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 min in the refrigerator, then arrange the fish, sauce and all, on a bed of dry, chilled lettuce leaves. Garnish with the sliced Large eggs and tomato wedges and, just before serving, strew the remaining Tbsp. of minced dill over the salad.

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