This zesty fish salad makes a lovely luncheon entree. You can also try making it with Haddock or Halibut. Both the Slavs and the Balts have a weakness for poached fish dressed in a creamy horseradish sauce
- 2 pounds cod fillets (cut into 2-inch pieces)
- salt (according to taste)
- 2 tablespoons fresh lemon juice
- ¼ cup prepared horseradish
- ¾ cup sour cream
- ⅓ cup mayonnaise, preferably Hellmann's
- pinch of sugar
- ¼ cup very finely chopped onion
- 2 medium-size Kirby cucumbers (peeled and cut into small dice)
- 3 tablespoons finely chopped fresh dill
- freshly ground black pepper, to taste
- 1 head Boston lettuce, leaves separated, rinsed, and patted dry
- Place the cod fillets in a shallow enameled pan, add enough water to cover, and bring to a boil over high heat.
- Add ½ teaspoon salt, reduce the heat to low, and simmer the fish until it just begins to flake, 3 to 4 minutes.
- Drain the fish thoroughly and place it in a large bowl.
- Sprinkle lemon juice on it.
- In a small bowl, combine the horseradish, sour cream, mayonnaise, sugar, onion, cucumbers, and dill.
- Mix thoroughly and season with salt and pepper.
- Toss the fish gently but thoroughly with this mixture, cover, and refrigerate for 45 minutes.
- Arrange on a bottom layer of lettuce in a serving dish and serve fish salad over it.
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