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Fish Salad with Horseradish Sauce Recipe

St. Augustine Restaurants |

Photos of Fish Salad with Horseradish Sauce Recipe

This is a very different fish salad that will surprise your guests. Try it as a side dish or a light lunch.

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


  • 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


  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.


  • 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
Nutrition Disclaimer
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