Fish Salad with Horseradish Dressing

Name: Fish Salad with Horseradish Dressing
Prep time: 15 min
Total time: 15 min
Yield: Makes 4 servings
Cuisine: Russian
Ingredients: 1½ pounds white fish fillets, like red snapper, cod, or halibut, skinned, boned, and cut into 2-inch chunks; 1½ pounds white fish fillets, like red snapper, cod, or halibut, skinned, boned, and cut into 2-inch chunks; One 2-ounce piece fresh horseradish, peeled and grated, or 1 tablespoon prepared horseradish or wasabi paste, or to taste; 3 tablespoons fresh lemon juice; Salt and black pepper to taste; Salt and black pepper to taste; 1½ pounds white fish fillets, like red snapper, cod, or halibut, skinned, boned, and cut into 2-inch chunks; 1½ pounds white fish fillets, like red snapper, cod, or halibut, skinned, boned, and cut into 2-inch chunks; ¼ cup chopped fresh parsley leaves; 1 cucumber, peeled and diced; 2 tablespoons chopped fresh dill leaves; One 2-ounce piece fresh horseradish, peeled and grated, or 1 tablespoon prepared horseradish or wasabi paste, or to taste; One 2-ounce piece fresh horseradish, peeled and grated, or 1 tablespoon prepared horseradish or wasabi paste, or to taste; 2 teaspoons sugar; ¼ cup mayonnaise, preferably homemade

Preparation info

Makes
4
servings

Difficulty
Easy
Ready in
15 min

Appears in

The Best Recipes in the World

By Mark Bittman

Published 2005

About

A great cool salad, especially wonderful if you use fresh horseradish. (If you never have, buy just a small piece of the root, which looks like a tree root; peel and grate it, being careful not to get any of its juices in your eyes.) You can prepare the fish and dressing ahead of time and toss together immediately before serving.

Ingredients

Salt and black pepper to taste
1½ pounds white fish fillets, like red snapper, cod, or halibut, skinned, boned, and cut into 2-inch chunks

Method

Bring a large saucepan of salted water to a boil, then adjust the heat so the water bubbles gently. Add the fish pieces and cook for about 5 minutes, or until a skewer or thin-bladed knife pierces them easily. Do not overcook. Drain and sprinkle with half the lemon juice.
Whisk the remaining lemon juice with the horseradish, mayonnaise, sugar, salt, and pepper.