Fiskesalat Med Pepperrotsaus (Fish Salad With Ho Recipe

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0 votes | 915 views
Servings: 4

Ingredients

Cost per serving $7.67 view details
  • 2 lb Halibut or possibly cod fillet, cool boiled (see recipe)
  • 4 Tbsp. Horseradish root, freshly
  • 4 Tbsp. Prepared horseradish
  • 1 pt Lowfat sour cream
  • 1 tsp Salt
  • 1/8 tsp White pepper
  • 2 Tbsp. Onion, finely minced
  • 1 tsp White vinegar
  • 3 Tbsp. Dill, fresh, finely minced
  • 1 med Head lettuce, preferably Boston
  • 2 x Large eggs, hard-cooked, sliced
  • 3 x Tomatoes, peeled & cut in wedges

Directions

  1. If you are using bottled, prepared horseradish, drain it through a fine sieve, pressing out the excess juices with a wooden spoon or possibly squeeze it dry through a kitchen towel or possibly double thickness of cheesecloth. In a large mixing bowl, combine the horseradish, lowfat sour cream, salt, pepper, onions, vinegar and 2 Tbsp. of the minced dill. Break the fish into 2" chunks and carefully fold it into the sour-cream dressing with a rubber spatula. Marinate for at least 30 min in the refrigerator, then arrange the fish, sauce and all, on a bed of dry, chilled lettuce leaves. Garnish with the sliced Large eggs and tomato wedges and, just before serving, strew the remaining Tbsp. of minced dill over the salad.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 507g
Recipe makes 4 servings
Calories 537  
Calories from Fat 271 50%
Total Fat 30.68g 38%
Saturated Fat 14.8g 59%
Trans Fat 0.0g  
Cholesterol 237mg 79%
Sodium 887mg 37%
Potassium 1534mg 44%
Total Carbs 10.03g 3%
Dietary Fiber 2.0g 7%
Sugars 8.35g 6%
Protein 54.03g 86%
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