This traditional Fiskesalat Med Pepperrotsaus is a refreshing and elegant dish that highlights the delicate flavor of white fish. Poached halibut or cod is gently folded into a rich, creamy sauce made with sour cream, fresh dill, and sharp horseradish. The result is a cool, tangy salad with a satisfying texture and bright, aromatic notes. It pairs beautifully with crisp lettuce leaves, sliced hard-boiled eggs, and fresh tomato wedges. Perfect for summer lunches, picnics, or as a light main course, this recipe brings a touch of Nordic simplicity to your table. It&# 226;ÂÂs easy to prepare ahead of time, allowing the flavors to meld beautifully in the refrigerator before serving.
Fiskesalat Med Pepperrotsaus (Fish Salad W/Horseradish Sa
Description
This traditional Fiskesalat Med Pepperrotsaus is a refreshing and elegant dish that highlights the delicate flavor of white fish. Poached halibut or cod is gently folded into a rich, creamy sauce made with sour cream, fresh dill, and sharp horseradish. The result is a cool, tangy salad with a satisfying texture and bright, aromatic notes. It pairs beautifully with crisp lettuce leaves, sliced hard-boiled eggs, and fresh tomato wedges. Perfect for summer lunches, picnics, or as a light main course, this recipe brings a touch of Nordic simplicity to your table. It&# 226;ÂÂs easy to prepare ahead of time, allowing the flavors to meld beautifully in the refrigerator before serving.Ingredients
Directions
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Bring a pot of water to a gentle simmer and poach the halibut or cod fillets until just cooked through, about 8-10 minutes depending on thickness. Remove from water and let cool slightly.
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If using prepared horseradish, drain it through a fine sieve, pressing out excess juices with a wooden spoon or squeezing it dry through a kitchen towel or double thickness of cheesecloth.
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In a large mixing bowl, combine the drained horseradish, sour cream, salt, white pepper, finely chopped onion, white vinegar, and 2 tablespoons of the fresh chopped dill. Mix well to form the dressing.
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Break the poached fish into 2-inch chunks.
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Gently fold the fish chunks into the sour cream dressing using a rubber spatula, being careful not to break up the fish 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 salad to chill thoroughly.
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Arrange the fish salad, sauce and all, on a bed of dried, chilled lettuce leaves (such as Boston lettuce).
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Garnish with sliced hard-boiled eggs and tomato wedges. Just before serving, strew the remaining tablespoon of chopped 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.
