Fiskesalat Med Pepperrotsaus (Fish Salad)

From the Black Hills Recipe book, ZRT6. Prepare the fish early enough that it is cooled for the salad.

• Ready In: 25 mins
• Serves: 8

Ingredients

• 2  lbs  halibut or 2  lbs cod
• 4  tablespoons  horseradish root, grated
• 4  tablespoons  prepared horseradish
• 1  pint sour cream
• 1  teaspoon salt
• 1⁄8 teaspoon white pepper
• 2  tablespoons onions, chopped
• 1  teaspoon white vinegar
• 3  tablespoons fresh dill, finely chopped
• 1  head lettuce
• 2  eggs, hard boiled
• 3  tomatoes, peeled and wedged

Directions

1. In a large mixing bowl, combine the horseradish, sour cream, salt, pepper, onions, vinegar, and 2 T of the fresh dill.
2. Break the fish (boiled and allowed to cool) into 2 inch chunks and carefully fold into the sour cream mixture.
3. Marinate for at least 30 minutes in the refrigerator.
4. Arrange the fish, with sauce, on a bed of lettuce leaves. Garnish with slived eggs and tomato wedges. Just before servings, garnish with the remaining dill.