Fish

 

 

Smoked Fish with Horseradish Sauce 

Print Friendly 

Description:
If you have never dealt with a fresh horseradish root, be prepared for an experience. In the days before food processors, grating the root by hand was just like being exposed to tear gas. Freshly ground horseradish with vinegar and a little salt completely outclasses the prepared varieties sold in stores, and mixed with low-fat sour cream, it becomes a wonderful condiment for fish, boiled or baked potatoes, and other cooked vegetables.

Ingredients:
1/2 cup low-fat sour cream
Smoked fish, such as salmon, trout or whitefish, 2-4 ounces per person
2 tablespoons Horseradish sauce or more to taste
1 medium sweet onion, finely chopped

HORSERADISH SAUCE:
1 cup fresh horseradish root, peeled and cut into 1/2-inch cubes
1/4 cup white vinegar, or more if necessary
1/2 teaspoon salt


Directions:
1. Mix the sour cream with the prepared horseradish.

2. Serve individual portions of smoked fish, accompanied by the chopped onion and additional horseradish sauce.

Horseradish Sauce:
Put the horseradish root cubes in a food processor and grind them to fine particles. This will take 3-4 minutes. Be careful not to inhale the fumes - they're very irritating.

Pour the white vinegar onto the ground horseradish until it is thoroughly moist. Season with salt and mix well.

Store the prepared horseradish in the refrigerator in a tightly covered container and use it as a condiment.


Special Diet: High Protein


Category: Fish

Submitted By: Maria Carr



Previous 1 2 3 4 5 6
Connect with Us
facebook    twitter

Penny Hodgson - Certified Holistic Practitioner - Chiron's Way Consulting


Wellness Tip
Sponges and Kitchen Germs
Keep your kitchen sanitary. Our registered dietitian recommends washing sponges carefully and replacing them regularly. Sponges can harbor bacteria. These may recontaminate your dishes and countertops. Wash sponges in the hot cycle of your dishwasher, or disinfect them in a chlorine bleach solution.


AEP Angel On Line Course


Wellness Directory
Penticton Integrative HealthCare
Specialty: Acupuncture & Chinese Medicine
Providing skilled, compassionate natural medical care since 1996 using acupuncture, herbal medicine, and low-level laser, I have successfully treated conditions from bed wetting to breast cancer.
View Details


Penticton Wellness Body and Soul Fair 2018


Event
Center of Gravity 2018 - Canada’s Hottest Beach, Music & Sports Festival
Date: Jul 27, 2018
Location: Kelowna & Central Okanagan
The Okanagan’s biggest adrenaline-fueled sports and music festival is back for its 10th year! Monster Energy Center of Gravity will return to Kelowna’s City Park JULY 27 – 29, 2018
View Details


Maria's Ireland Sacred Tours


Article
Irish Guide to the Megalithic Wedge Tombs
The last phase of megalithic tomb building in Ireland is represented by Wedge Tombs. These are the most common type of megalithic ‘tomb’ found in Ireland with more than 500 known examples, mainly from the
Full Article


Maria's Ireland Sacred Tours


Recipe
Ratatouille
Category: Vegetarian Entrees
Description: Herbes de Provence (Provençal herbs) is a mixture of dried herbs from Provence invented in the 1970s.The standard mixture typically contains savory, fennel, basil, and thyme flowers and other herbs. The proportions vary by manufacturer. Thyme usually dominates the taste produced by the herb mixture. Lavender is only added in American mixes but is not used in French traditional mixes. Herbes de Provence are used to flavour grilled foods such as fish and meat, as well as vegetable stews. The mixture can be added to foods before or during cooking or mixed with cooking oil prior to cooking so as to infuse the flavour into the cooked food. They are rarely added after cooking is complete.

Full Recipe


Celtic Healings Intuitive Readings with Maria O'Farrell Carr