Estonian Cod Salad with Horseradish and Dill

Name: Estonian Cod Salad with Horseradish and Dill
Cuisine: Northern Europe
Ingredients: 675 g/1½ lb cod fillets; 30 ml/2 tbsp lemon juice; 1 cucumber, thinly sliced; 200 g/7 oz watercress or rocket (arugula); 200 g/7 oz watercress or rocket (arugula); 200 g/7 oz watercress or rocket (arugula); 10 ml/2 tsp creamed horseradish; 120 ml/4 fl oz/½ cup sour cream; 15 ml/1 tbsp mayonnaise; 4 spring onions (scallions), finely chopped; 4 spring onions (scallions), finely chopped; small bunch of dill, finely chopped; salt and ground black pepper; salt and ground black pepper

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Food and Cooking of Estonia, Latvia and Lithuania

By Silvena Johan Lauta

Published 2009

About

Fish is a frequent component of salads from the Baltic region. Poaching, rather than frying fish, is most typical. When served with a light horseradish and dill sauce, this dish tastes marvellous.

Ingredients

675 g/1½ lb cod fillets
30 ml/2

Europe
Estonia
Fish course
Pescatarian
Gluten-free

Method

Put the cod in a large frying pan and just cover with water. Bring to the boil and simmer for 4 minutes, or until cooked through. Test with a point of a knife; the flesh should flake easily and be milky white. Lift out of the pan, drain and put on a plate.

Per portion Energy 239kcal/997kJ; Protein 33.7g; Carbohydrate 2.1g, of which sugars 2.1g; Fat 10.6g, of which saturates 4.5g; Cholesterol 98mg; Calcium 137mg; Fibre 1.1g; Sodium 159mg.