This elegant Fiskesalat Med Pepperrotsaus is a refreshing cold dish perfect for summer lunches or light dinners. It features tender flakes of boiled halibut or cod tossed in a pungent, creamy horseradish sauce. The sharp bite of fresh horseradish cuts through the richness of the sour cream, while fresh dill adds a vibrant herbal note. Served chilled over crisp lettuce and garnished with hard-cooked eggs and ripe tomatoes, this salad offers a delicate balance of textures and flavors. It is simple to prepare ahead of time, allowing the flavors to meld beautifully in the refrigerator.
Fiskesalat Med Pepperrotsaus (Fish Salad W/Ho
Description
This elegant Fiskesalat Med Pepperrotsaus is a refreshing cold dish perfect for summer lunches or light dinners. It features tender flakes of boiled halibut or cod tossed in a pungent, creamy horseradish sauce. The sharp bite of fresh horseradish cuts through the richness of the sour cream, while fresh dill adds a vibrant herbal note. Served chilled over crisp lettuce and garnished with hard-cooked eggs and ripe tomatoes, this salad offers a delicate balance of textures and flavors. It is simple to prepare ahead of time, allowing the flavors to meld beautifully in the refrigerator.Ingredients
Directions
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Prepare the fish by poaching the halibut or cod fillets in simmering water or court-bouillon until just cooked through, then drain and let cool completely.
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If using prepared horseradish, drain it through a fine sieve, pressing out excess juices with a spoon or squeezing through cheesecloth to prevent a watery dressing.
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In a large mixing bowl, combine the horseradish, sour cream, salt, white pepper, finely chopped onion, white vinegar, and 2 tablespoons of the chopped fresh dill.
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Flake the cooled fish into bite-sized chunks, removing any bones or skin if desired.
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Gently fold the fish chunks into the horseradish sour cream mixture using a rubber spatula, being careful not to break the fish apart too much.
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Cover the bowl and refrigerate the salad for at least 30 minutes to allow the flavors to meld and the fish to chill thoroughly.
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To serve, arrange the chilled lettuce leaves on a serving platter or individual plates.
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Spoon the fish salad over the lettuce leaves.
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Garnish with the sliced hard-cooked eggs and tomato wedges.
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Just before serving, sprinkle the remaining 1 tablespoon of chopped fresh dill over the salad.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 252.0kcal
- % Daily Value *
- Total Fat 2.0g4%
- Saturated Fat 0.5g3%
- Cholesterol 104.4mg35%
- Sodium 99.9mg5%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 54.5g110%
* 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
For the best texture, ensure the fish is completely cooled before mixing it with the sour cream to prevent the dressing from becoming too loose.
Freshly grated horseradish provides a much sharper and more aromatic flavor than prepared varieties. If using fresh root, grate it just before mixing to maximize potency.
This salad can be made up to 4 hours in advance. Keep it covered in the refrigerator until ready to serve.
For a milder flavor, reduce the amount of horseradish to 2 tablespoons. For a spicier kick, add a pinch of cayenne pepper.
Boston or Bibb lettuce is recommended for its delicate texture and mild flavor, but iceberg or mixed greens can also be used.
