Swedish Buffet Salad

Preparation info

  • Serves


    Appears in

    The Robert Carrier Cookbook

    By Robert Carrier

    Published 1965

    • About


    • 2 pounds cold poached halibut
    • 4 tart eating apples
    • 2 tablespoons


    Carefully flake poached halibut. Peel, core and slice apples thinly. Combine butter and cider in a frying pan and sauté apple slices until soft, stirring constantly. Force apples and pan juices through a fine sieve and add sour cream, grated horseradish, prepared mustard and lemon juice.

    Beat mixture until light and foamy, adding a little more cider if necessary, and toss flaked fish ge