Fiskesalat Med Pepperrotsaus( Recipe

Name: Fiskesalat Med Pepperrotsaus(
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds halibut fillets boiled; 4 tablespoons horseradish root grated; 4 tablespoons horseradish; 1 pint sour cream; 1 teaspoon salt; ⅛ teaspoon white pepper; 2 tablespoons onions chopped; 1 teaspoon white vinegar; 3 tablespoons dill weed chopped; 1 medium iceberg lettuce; 2 large eggs hard-cooked, sliced; 3 each tomatoes peeled, cut into wedges

Servings: persons

2 pounds halibut fillets boiled
4 tablespoons horseradish root grated
4 tablespoons horseradish
1 pint sour cream
1 teaspoon salt
⅛ teaspoon white pepper
2 tablespoons onions chopped
1 teaspoon white vinegar
3 tablespoons dill weed chopped
1 medium iceberg lettuce
2 large eggs hard-cooked, sliced
3 each tomatoes peeled, cut into wedges

1
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.
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.

2144

kcal

Calories

237

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 pounds halibut fillets boiled, 4 tablespoons horseradish root grated, 4 tablespoons horseradish, 1 pint sour cream, and more.

Yes, Fiskesalat Med Pepperrotsaus( falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Fiskesalat Med Pepperrotsaus(

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