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
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.
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 inches 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. 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
