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Description Edit

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

Ingredients Edit

Directions Edit

  1. Place the cod fillets in a shallow enameled pan, add enough water to cover, and bring to a boil over high heat.
  2. Add ½ teaspoon salt, reduce the heat to low, and simmer the fish until it just begins to flake, 3 to 4 minutes.
  3. Drain the fish thoroughly and place it in a large bowl.
  4. Sprinkle lemon juice on it.
  5. In a small bowl, combine the horseradish, sour cream, mayonnaise, sugar, onion, cucumbers, and dill.
  6. Mix thoroughly and season with salt and pepper.
  7. Toss the fish gently but thoroughly with this mixture, cover, and refrigerate for 45 minutes.

Serving Edit

  1. Arrange on a bottom layer of lettuce in a serving dish and serve fish salad over it.
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