Estimated Nutrition (whole recipe, rough)
Counts 11 of 12 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Salmon | 100g cooked | 208 |
| Halibut | 100g cooked | 140 |
| Yogurt | 170g plain Greek | 100 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Lettuce | 1 cup shredded (36g) | 5 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Horseradish | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
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- 2 lb Halibut or cod fillet, cold boiled
- 4 tbl Horseradish root, freshly
- 4 tbl Prepared horseradish
- 1 pt Sour cream
- 1 tsp Salt
- 1/8 tsp White pepper
- 2 tbl Onion, finely chopped
- 1 tsp White vinegar
- 3 tbl Dill, fresh, finely chopped
- 1 med Head lettuce
- 2 x Eggs, hard-cooked, sliced
- 3 x Tomatoes
- =
Directions
Prepared horseradish, squeeze it dry through a kitchen towel.
Combine the horseradish, sour cream, salt, pepper, onions, vinegar and 2 tablespoons of the chopped dill.
Break the fish into 2" chunks and fold it into the sour-cream .
Marinate for 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 , strew the remaining tablespoon of chopped dill over the salad.