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.
Recipe information
Yield
makes 4 servings
Ingredients
Preparation
Step 1
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.
Step 2
Whisk the remaining lemon juice with the horseradish, mayonnaise, sugar, salt, and pepper.When you’re ready to serve—the salad is good warm, cold, or at room temperature—gently toss the dressing with the fish and cucumber, top with parsley and dill, and serve.
