Fish Recipe

This vibrant seafood salad combines tender fish and shrimp with creamy richness and a sharp kick of horseradish. The addition of hard-boiled eggs adds protein and texture, while fresh dill and white peppercorns provide aromatic depth. It is a perfect side dish or light main course for potlucks and family dinners. The balance of savory butter and zesty spices makes it incredibly satisfying. Serve chilled or at room temperature for the best flavor experience. It pairs beautifully with crusty bread or alongside roasted vegetables.

Cuisine: Global

Courses: Main Courses

Difficulty: Beginner

Servings: 12

Calories: 589.0

Dietary: Gluten-free

Description

This vibrant seafood salad combines tender fish and shrimp with creamy richness and a sharp kick of horseradish. The addition of hard-boiled eggs adds protein and texture, while fresh dill and white peppercorns provide aromatic depth. It is a perfect side dish or light main course for potlucks and family dinners. The balance of savory butter and zesty spices makes it incredibly satisfying. Serve chilled or at room temperature for the best flavor experience. It pairs beautifully with crusty bread or alongside roasted vegetables.

Ingredients

4 WHITE PEPPERCORNS
2 ALLSPICE BERRIES
3 HARD-COOKED EGGS
200 G (7 oz) SHELLED SHRIMP
100 G (3 1/2 oz) UNSALTED BUTTER
1 chunk fresh horseradish, grated
0.5 cup fresh dill, chopped
1 lb firm white fish fillets, cooked and flaked

Directions

1
Rinse the fish fillets in cold water and pat dry. Cook the fish by poaching, baking, or pan-frying until opaque and flaky, then let cool slightly before breaking into flakes.
2
Peel and chop the hard-cooked eggs into small cubes.
3
In a large bowl, combine the flaked fish, shrimp, chopped eggs, grated horseradish, and chopped fresh dill.
4
Melt the unsalted butter in a small saucepan over low heat. Add the white peppercorns and allspice berries, letting them infuse for 2 minutes. Remove from heat and discard the spices.
5
Pour the warm spiced butter over the fish mixture and toss gently to combine. Let cool to room temperature before serving or refrigerating.

Nutrition Facts

Servings 12 servings

Amount Per Serving
Calories 589.0kcal

% Daily Value *
Total Fat 32.1g50%
Saturated Fat 15.9g80%
Cholesterol 409.5mg137%
Sodium 270.0mg12%
Total Carbohydrate 65.0g22%
Dietary Fiber 25.0g100%
Sugars 3.7g
Protein 34.0g68%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Do not use dried dill; fresh dill provides the necessary aromatic quality for this dish.

If you prefer a milder flavor, reduce the amount of horseradish or omit the white peppercorns.

Store leftovers in an airtight container in the refrigerator for up to 2 days.

Ensure the shrimp are fully cooked before adding them to the salad if they were not pre-cooked.

Keywords: fish, shrimp, seafood, salad, horseradish, dill, eggs, white peppercorns, allspice, butter, creamy, side dish, potluck, chilled, fresh herbs

Read it online: https://www.chefs-mate.com/recipe/fish-recipe-79/