Ingredients
- 3 tomatoes (peeled)
- 1 head lettuce preferably
- 2 lb halibut
- 1 pt sour cream
- 4 tb horseradish root (freshly grated)
- 4 tb prepared horseradish
- 2 tb onion (finely chopped)
- 3 tb dill (fresh)
- 1 t vinegar (white)
- 1 t salt
- 1/8 ts pepper (white)
- 2 slices eggs (hard cooked)
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.