This is a very different fish salad that will surprise your guests. Try it as a side dish or a light lunch.
How To Make Fish Salad with Horseradish Sauce
A simple recipe that you can enjoy for lunch or as a side dish however you want it.
Ingredients
- 2 lb cod fillet, cold boiled (see recipe)
- 4 tbsp horseradish root, freshly grated
- 1 pt sour cream
- 1 tsp salt
- ⅛ 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 and cut in wedges
Instructions
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If you are using a bottled and 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.
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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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Break the fish into 2 inches chunks and carefully fold it into the sour-cream dressing with a rubber spatula.
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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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Garnish with the sliced eggs and tomato wedges. Before serving, strew the remaining tablespoon of chopped dill over the salad.
Nutrition
- Sugar: 6g
- :
- Calcium: 211mg
- Calories: 471kcal
- Carbohydrates: 9g
- Cholesterol: 241mg
- Fat: 27g
- Fiber: 1g
- Iron: 2mg
- Potassium: 1445mg
- Protein: 47g
- Saturated Fat: 15g
- Sodium: 738mg
- Vitamin A: 2633IU
- Vitamin C: 26mg
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