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50 minutes
Prep: 20 minutes
59 calories per serving view nutrition facts
4 servings
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| 2 | pounds | halibut fillets | or cod fillets, cold boiled |
| 4 | tablespoons | horseradish root | freshly grated or 4 tablespoons prepared horseradish |
| 1 | pint | sour cream | |
| 1 | teaspoon | salt | |
| 1/8 | teaspoon | white pepper | |
| 2 | tablespoons | onion | finely chopped |
| 1 | teaspoon | white vinegar | |
| 3 | tablespoons | dill weed | fresh, finely chopped |
| 1 | medium | boston lettuce | |
| 2 | large | eggs | hard-cooked, sliced |
| 3 | each | tomatoes | peeled, cut in wedges |
If you are using bottled, 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 inch 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 and, just before serving, strew the remaining tablespoon of chopped dill over the salad.
| % Daily Value* | |
| Total Fat 3.0g | 4% |
| Saturated Fat 1.0g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 106mg | 35% |
| Sodium 634mg | 26% |
| Total Carbohydrate 6.0g | 2% |
| Dietary Fiber 2.0g | 6% |
| Sugars 3.0g | |
| Protein 4.0g | 9% |
| Vitamin A | 20% | Vitamin C | 22% | |
| Calcium | 6% | Iron | 10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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