Smoked Fish with Horseradish Sauce
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 teargas. 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.
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
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
Mix the sour cream with the prepared horseradish. Serve individual portions of smoked fish, accompanied by the chopped onion and additional 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 very irritating fumes. 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.
3 g total fat (2 g sat)
47 mg cholesterol
5 g carbohydrate
30 g protein
0 g fiber
950 mg sodium
- Recipe reprinted with permission of DrWeil.com.