Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 lb Halibut or cod fillet; cold 2 tb Onion; finely chopped
-boiled (see recipe) 1 ts White vinegar
4 tb Horseradish root; freshly 3 tb Dill; fresh, finely chopped
-grated -=OR=- 1 md Head lettuce; preferably
4 tb Prepared horseradish -Boston
1 pt Sour cream 2 Eggs; hard-cooked, sliced
1 ts Salt 3 Tomatoes; peeled cut in
1/8 ts White pepper -wedges

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.

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