Fish Salad with Horseradish Sauce Recipe

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Recipes.net Team May 1, 2020
St. Augustine Restaurants | Flickr.com

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.

  • 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)
  1. 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.

  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 inches 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. Before serving, strew the remaining tablespoon of chopped dill over the salad.

How To Make Fish Salad with Horseradish Sauce

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A simple recipe that you can enjoy for lunch or as a side dish however you want it.

Prep: 20 mins
Cook: 30 mins
Total: 50 mins
Serves:
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Ingredients

  • 2 lb cod fillet, cold boiled (see recipe)
  • 4 tbsp horseradish root, freshly grated
  • 1 pt sour cream
  • 1 tsp salt
  • 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

  1. 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.

  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 inches 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. Before serving, strew the remaining tablespoon of chopped dill over the salad.

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Nutrition

  • Calcium: 211mg
  • Calories: 471kcal
  • Carbohydrates: 9g
  • Cholesterol: 241mg
  • Fat: 27g
  • Fiber: 1g
  • Iron: 2mg
  • Potassium: 1445mg
  • Protein: 47g
  • Saturated Fat: 15g
  • Sodium: 738mg
  • Sugar: 6g
  • Vitamin A: 2633IU
  • Vitamin C: 26mg
Nutrition Disclaimer
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