2 lb Halibut or cod fillet, cold boiled (see recipe)
4 tbsp Horseradish root, freshly grated -=OR=-
4 tbsp Prepared horseradish
1 pt 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
|
|
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.
|
|
