---------- Recipe via Meal-Master (tm) v8.02
  
       Title: FISKESALAT MED PEPPERROTSAUS (FISH SALAD W/HORSERADISH SA
  Categories: Norwegian, Salads, Seafood, Sauces
       Yield: 4 servings
  
       2 lb Halibut or cod fillet; cold
            -boiled (see recipe)
       4 tb Horseradish root; freshly
            -grated -=OR=-
       4 tb Prepared horseradish
       1 pt Sour cream
       1 ts Salt
     1/8 ts White pepper
       2 tb Onion; finely chopped
       1 ts White vinegar
       3 tb Dill; fresh, finely chopped
       1 md Head lettuce; preferably
            -Boston
       2    Eggs; hard-cooked, sliced
       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
   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
   tablespoon of chopped dill over the salad.
  
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