Fiskesalat Med Pepperrotsaus

Name: Fiskesalat Med Pepperrotsaus
Yield: A Starter for 6–7
Cuisine: Norway
Ingredients: 3 shallots (or 1 small onion), finely chopped; 3 shallots (or 1 small onion), finely chopped; generous pinch of ground saffron, steeped in 2–3 tsp.boiling water; generous pinch of ground saffron, steeped in 2–3 tsp.boiling water; 1 tbsp apple vinegar; 250 ml/9 fl oz. generous 1 cup sour cream; 2 tbsp.Freshly grated horseradish (or use 3 tbsp creamed horseradish); 2 tbsp.Freshly grated horseradish (or use 3 tbsp creamed horseradish); 300 g/10½ oz.skinless white fish fillet (cod, halibut, hake...); 300 g/10½ oz.skinless white fish fillet (cod, halibut, hake...); 300 g/10½ oz.skinless white fish fillet (cod, halibut, hake...); 300 g/10½ oz.skinless white fish fillet (cod, halibut, hake...); 2 bay leaves; 2 perfectly hard-boiled eggs, peeled and sliced; 3 fat gherkins, sliced; 200 g/7 oz smoked trout, cut into 2cm/¾in chunks; 2 tbsp dried dill (or fresh); ½ tsp.each salt and ground white pepper; ½ tsp.each salt and ground white pepper; 2 large tomatoes, thinly sliced; 1 head of little gem lettuce, washed; 3 thin slices rye bread; 200 g/7 oz smoked trout, cut into 2cm/¾in chunks

Norwegian Fish Salad with Horseradish

Preparation info

A Starter for
6–7

Difficulty
Medium

Appears in

Salmagundi

By Sally Butcher

Published 2014

About

The Norwegians are good with fish. They have to be. It’s all the crinkly bits around the edges – they’ve got so much coastline it would be a crying shame if they failed to exploit it. This is a classic combo: it’s got all the flavours you associate with Scandinavia – sour cream, dill and horseradish, plus a little extra from me. It’s so rich that a little goes a long way, but with some toasted rye croutons as a starter, it’s a real winner.

Ingredients

Europe
Norway
Starter
Pescatarian
Nordic

Ingredients

Method