Fish Salad with Horseradish Sauce


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This is a very different fish salad that will suprise your guests. Try it as a side dish or a light lunch.

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  • 2 lb. halibut or cod fillet, cold boiled (see recipe)
  • 4 Tbs. horseradish root, freshly grated or 4 Tbs. prepared horseradish
  • 1 pt sour cream
  • 1 tsp. salt
  • 1/8 tsp. white pepper
  • 2 Tbs. onion, finely chopped
  • 1 tsp. white vinegar
  • 3 Tbs. dill, fresh, finely chopped
  • 1 medium head lettuce, preferably Boston
  • 2 eggs, hard-cooked, sliced
  • 3 tomatoes; peeled and cut in wedges

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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 Tbs. of the chopped dill. Break the fish into 2" chunks and carefully fold it into the sour-cream 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 sliced eggs and tomato wedges and, just before serving, strew the remaining Tbs. of chopped dill over the salad.

Yield: 4 servings

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