Recipe - Fiskesalat Med Pepperrotsaus (Fish Salad Who

2 pound Halibut or cod fillet; cold
boiled (see recipe)
4 tablespoon Horseradish root; freshly
grated =OR=
4 tablespoon Prepared horseradish
1 pt Sour cream
1 teaspoon Salt
1/8 teaspoon White pepper
2 tablespoon Onion; finely chopped
1 teaspoon White vinegar
3 tablespoon Dill; fresh, finely chopped
1 md Head lettuce; preferably
Boston
2 Eggs; hardcooked, cut or sliced up
3 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"
chunks and carefully fold it into the sourcream 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 cut or sliced up eggs and tomato wedges and, just before serving, strew the
remaining tablespoon of chopped dill over the salad.