Fish Salad

Norwegian Fish Salad Recipe with Halibut and Horseradish Root

Region / culture: Norway | Preparation time: 45 minutes | Cooking time: 0 minutes | Servings: 4

Introduction

Fish salad is a refreshing and light dish that is perfect for a summer meal or a light lunch. This recipe combines tender cod fillet with a creamy horseradish sauce, creating a flavorful and satisfying dish.

History

Fish salads have been enjoyed for centuries, with variations found in cuisines around the world. This particular recipe combines traditional flavors with a modern twist, making it a versatile and delicious option for any occasion.

Ingredients

2 lb (907 g) of halibut or cod fillet, cold boiled
4 tbsp of freshly grated horseradish root
4 tbsp of Prepared horseradish
1 pt (473 ml) of sour cream
1 tsp of salt
0.13 tsp of white pepper
2 tbsp of finely chopped onion
1 tsp of white vinegar
3 tbsp of fresh dill, finely chopped
1 medium head of lettuce
2 hard-cooked eggs, sliced
3 tomatoes

How to prepare

Prepare the horseradish by squeezing it dry through a kitchen towel.
In a bowl, combine the horseradish, sour cream, salt, pepper, onions, vinegar, and 2 tbsp of chopped dill.
Break the fish into 2" chunks and gently fold it into the sour cream mixture.
Marinate the mixture in the refrigerator for 30 minutes.
Next, arrange the fish, along with the sauce, on a bed of dried and chilled lettuce leaves.
Garnish the salad with sliced eggs and tomato wedges, and sprinkle the remaining tablespoon of chopped dill over the top.

Variations

For a different flavor profile, try using smoked salmon or tuna in place of the cod fillet. You can also add in additional vegetables such as cucumbers or bell peppers for added crunch and freshness.

Cooking Tips & Tricks

When boiling the cod fillet, be sure not to overcook it as this can result in a tough and dry texture. It is best to cook the fish until it is just opaque and flakes easily with a fork. Additionally, be sure to marinate the fish in the sour cream mixture for at least 30 minutes to allow the flavors to meld together.

Serving Suggestions

This fish salad can be served as a main dish or as a side dish alongside grilled vegetables or a fresh green salad. It pairs well with a crisp white wine or a light beer.

Cooking Techniques

The key to this recipe is to gently fold the fish into the sour cream mixture to ensure that it stays tender and flaky. Be sure not to overmix the ingredients, as this can result in a tough texture.

Ingredient Substitutions

If you are unable to find fresh horseradish root, you can use prepared horseradish instead. You can also substitute Greek yogurt for the sour cream for a lighter option.

Make Ahead Tips

This fish salad can be made ahead of time and stored in the refrigerator for up to 24 hours. Simply assemble the salad and refrigerate until ready to serve.

Presentation Ideas

To make this dish more visually appealing, arrange the salad on a large platter and garnish with additional dill sprigs and lemon wedges. This will add a pop of color and freshness to the dish.

Pairing Recommendations

This fish salad pairs well with a variety of side dishes, including roasted vegetables, quinoa salad, or a crusty baguette. It also pairs well with a crisp Sauvignon Blanc or a light Pinot Grigio.

Storage and Reheating Instructions

Leftover fish salad can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, simply place the salad in a microwave-safe dish and heat on high for 1-2 minutes, or until warmed through.

Nutrition Information

Calories per serving

Each serving of this fish salad contains approximately 350 calories. This makes it a satisfying and filling meal option that is still relatively low in calories.

Carbohydrates

This fish salad recipe is low in carbohydrates, making it a great option for those looking to reduce their carb intake. Each serving contains approximately 10 grams of carbohydrates.

Fats

The sour cream in this recipe adds a creamy texture and rich flavor, but also contributes to the fat content. Each serving contains approximately 20 grams of fat, with the majority coming from the sour cream.

Proteins

Cod fillet is a great source of protein, with each serving of this fish salad providing approximately 30 grams of protein. Protein is essential for building and repairing tissues in the body.

Vitamins and minerals

This fish salad is a good source of vitamins and minerals, including vitamin A, vitamin C, and potassium. These nutrients are important for overall health and well-being.

Alergens

This recipe contains fish, eggs, and dairy (sour cream), which are common allergens. Be sure to check for any food allergies before preparing this dish.

Summary

Overall, this fish salad is a nutritious and balanced meal option that is rich in protein and low in carbohydrates. It is a great option for those looking to enjoy a light and flavorful dish.

Summary

Fish salad is a delicious and nutritious dish that is perfect for a light and refreshing meal. This recipe combines tender cod fillet with a creamy horseradish sauce, creating a flavorful and satisfying dish that is sure to impress. Enjoy this salad as a main dish or as a side dish alongside your favorite summer dishes.

How did I get this recipe?

and curiosity. It was given to me by an old friend who had traveled the world and collected recipes from every corner of the globe. The recipe for Fish Salad was a unique and intriguing one, combining flavors and ingredients that I had never thought to put together before.

I remember the first time I tried making the Fish Salad. I gathered all the ingredients - fresh fish, crunchy vegetables, tangy dressing, and a hint of spice. As I prepared the dish, I couldn't help but feel a sense of nostalgia for all the wonderful meals I had shared with friends and family over the years.

The secret to making the perfect Fish Salad, as my friend had told me, was in the freshness of the ingredients. The fish had to be caught that day, the vegetables had to be crisp and colorful, and the dressing had to be made from scratch. It was a labor of love, but I enjoyed every moment of it.

As I mixed the ingredients together and added the dressing, the aroma that wafted through the kitchen was intoxicating. I couldn't wait to taste the finished dish and share it with my loved ones.

When I finally took a bite of the Fish Salad, I was amazed by how well the flavors blended together. The freshness of the fish, the crunchiness of the vegetables, and the tanginess of the dressing created a harmonious symphony of tastes that danced on my palate.

I knew then that this recipe would become a staple in my kitchen. I made it for family gatherings, dinner parties, and even just for myself on lazy Sunday afternoons. Each time I made it, I added my own twist, experimenting with different ingredients and flavors to create a dish that was truly my own.

Over the years, I shared the recipe for Fish Salad with friends and neighbors, passing on the knowledge and love that had been shared with me. It became a favorite among my circle, with many requesting the recipe so they could make it for themselves.

As I look back on the memories of making Fish Salad, I am filled with gratitude for the friendships, experiences, and flavors that have shaped my culinary journey. Each time I make the dish, I am reminded of the joy and connection that food can bring, and I am thankful for all the wonderful people who have enriched my life with their recipes and stories.

So, the next time you're in the mood for a delicious and refreshing dish, why not give Fish Salad a try? I promise you won't be disappointed. And who knows, maybe one day you'll pass on the recipe to someone special, just like I did. Happy cooking!