Estonian Cod Salad with Horseradish Sauce




2 lbs. cod fillets, cut into 2-inch pieces
2 tbsp. fresh lemon juice
1/4 cup prepared horseradish, well drained
3/4 cup sour cream
1/3 cup mayonnaise, preferably Hellmann's
1 dash sugar
1/4 cup very finely chopped onion
2 medium-size Kirby cucumbers, peeled and cut into sm. dice
3 tbsp. finely chopped fresh dill
Freshly ground black pepper, to taste
1 head Boston lettuce, leaves separated, rinsed, and patted dry


Place the cod fillets in a shallow enameled pan, add enough water to cover, and bring to a boil over high heat. Add 1/2 teaspoon salt, reduce the heat to low, and poach the fish until it just begins to flake, 3 to 4 minutes.

Drain the fish thoroughly and place it in a large bowl. Sprinkle with the lemon juice.

In a small bowl, combine the horseradish, sour cream, mayonnaise, sugar, onion, cucumbers, and dill. Mix thoroughly and season with salt and pepper. Toss the fish gently but thoroughly with this mixture, cover, and refrigerate for 45 minutes.
Arrange on a bed of lettuce.

Author's Comments

This zesty fish salad makes a lovely luncheon entree. You can also try making it with haddock or halibut. Both the Slavs and the Balts have a weakness for poached fish dressed in a creamy horseradish sauce.

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