Cold Cooked Halibut/Pollack/Salmon/Trout

Ingredients

Allow per person:
180g (6 oz) cooked fish
1/2 dl (3 1/2 Tbs.) 35%sour cream
1 tsp. lemon juice
sugar
Or:
1/2 dl (3 1/2 Tbs) whipping cream
fresh grated horseradish
1 tsp. 7% vinegar
sugar

Instructions

1) The fish should be both skinless and boneless.

2) Beat the sour cream until thick (first it gets thinner, then if forms peaks). Season to taste with lemon juice and sugar.

3) Or: Whip the cream to soft peaks, then add grated horseradish, vinegar and sugar to taste. The cream thickens quickly after the other ingredients are added.

4) Serve with a cucumber or lettuce salad with a vinegar or oil and vinegar dressing.

5) Serve with hot boiled potatoes. Enjoy!