Fiskesalat Med Pepperrotsaus(

• 2 pounds halibut fillets boiled
• 4 tablespoons horseradish root grated
• 4 tablespoons horseradish
• 1 pint sour cream
• 1 teaspoon salt
• 18 teaspoon white pepper
• 2 tablespoons onions chopped
• 1 teaspoon white vinegar
• 3 tablespoons dill weed chopped
• 1 medium iceberg lettuce
• 2 large eggs hard-cooked, sliced
• 3 each tomatoes peeled, cut into wedges

1. 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.
2. In a large mixing bowl, combine the horseradish, sour cream, salt, pepper, onions, vinegar and 2 tablespoons of the chopped dill.
3. Break the fish into 2 inch chunks and carefully fold it into the sour-cream dressing with a rubber spatula.
4. Marinate for at least 30 minutes in the refrigerator, then arrange the fish, sauce and all, on a bed of dried, chilled lettuce leaves.
5. Garnish with the sliced eggs and tomato wedges and, just before serving, strew the remaining tablespoon of chopped dill over the salad.

horseradish root, horseradish, sour cream, salt, white pepper, onions, white vinegar, dill, iceberg lettuce, eggs, tomatoes

Taken from recipeland.com/recipe/v/fiskesalat-med-pepperrotsaus-40332 (may not work)