Norwegian Fish Salad

Ingredients:

- 1 kg. Halibut or cod steaks lightly boiled.
- 4 tb. Horseradish root; freshly grated /OR
4 tb. Prepared horseradish
-1 pint Sour cream
-1 teaspoonful of Salt
-1/4 teaspoonful of white pepper
-2 tablespoonful Onion; finely chopped
-1 teaspoonful White vinegar
-3 tablespoonful of dill; fresh, finelychopped
-1 medium iceberg lettuce
-2 Eggs; hard-cooked, sliced
-3 Tomatoes; peeled & cut in wedges

Instructions:

1. If you are using bottled, preparedhorseradish, drain it through a fine sieve, pressing out the excess juices witha wooden spoon or squeeze it dry through a kitchen towel or double thickness ofcheesecloth.

2. In a large mixing bowl, combine the horseradish, sour cream, salt, pepper,onions, vinegar and 2 tablespoons of the chopped dill. Break the fish into2" chunks and carefully fold it into the sour-cream dressing with a rubberspatula.

3. Marinate for at least 30 minutes in the refrigerator, thenarrange 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, strewthe remaining tablespoon of chopped dill over the salad.