Fiskesalat Med Pepperrotsaus (Fish Salad with Horseradish Sauce)
Submitted by auntloni
Norwegian fish salad (fiskesalat) with cold boiled halibut in a creamy horseradish-sour cream-dill sauce, served on lettuce with sliced eggs and tomato wedges.
YIELD
4 servingsPREP
20 minCOOK
20 minREADY
50 minThis Norwegian fish salad is a Scandinavian classic that treats cold boiled halibut or cod with the respect it deserves. Chunks of chilled fish get folded into a creamy sour cream dressing sharpened with horseradish, white vinegar, onion, and fresh dill, then marinated for at least 30 minutes before serving on a bed of Boston lettuce.
The horseradish is the star of this dressing. If using prepared bottled horseradish, drain and squeeze out all the excess liquid first. Wet horseradish dilutes the sour cream and the dressing slides off the fish instead of coating it.
Fold the fish in gently with a rubber spatula. These are big, flaky chunks, and aggressive stirring turns them into mush.
Kitchen Tips
- Use freshly grated horseradish if you can find the root. It’s sharper and more aromatic than bottled.
- Break the fish into generous 2-inch chunks. Smaller pieces fall apart in the dressing.
- Dry the lettuce leaves completely before plating. Wet lettuce dilutes the sauce pooling at the bottom.
- Strew the final tablespoon of dill over the plated salad just before serving for maximum visual impact and fresh aroma.
Variations
- Use cold poached salmon instead of halibut for a richer, fattier fish salad.
- Add capers or cornichons to the dressing for a more piquant sauce.
- Serve on dark rye bread as an open-faced sandwich (smorrebrod) for a more traditional Scandinavian presentation.
Ingredients
Directions
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 inch 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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