1. In a large mixing bowl, combine the horseradish, sour cream, salt, pepper, onions, vinegar, and 2 T of the fresh dill. 2. Break the fish (boiled and allowed to cool) into 2 inch chunks and carefully fold into the sour cream mixture. 3. Marinate for at least 30 minutes in the refrigerator. 4. Arrange the fish, with sauce, on a bed of lettuce leaves. Garnish with slived eggs and tomato wedges. Just before servings, garnish with the remaining dill. ---------------------------------------------------------------------------
Nutrition
Ingredients
