Norwegian Chilled Salmon with Horseradish Sauce

30 Oct

Cooked and then chilled salmon, topped with a sour cream, horseradish, and lemon sauce.

-By Carrie (Strommen) Lennie


1 qt water
1 onion, sliced
Celery tops
4 peppercorns
2 ½ lb salmon fillet
1 cup commercial sour cream
1 tsp lemon juice
¾ tsp prepared horseradish
¼ tsp salt
1/8 tsp pepper
lemon slices
fresh sprigs of parsley


  1. In a large saucepan, simmer water, onion, celery tops, peppercorns, and salt until broth is well seasoned, about 30 minutes.
  2. Strain through a fine sieve; return broth to saucepan. Simmer salmon in broth just until it flakes with a fork, about 12 minutes. Remove salmon to a platter and chill thoroughly.
  3. Before serving, mix together sour cream, lemon juice, horseradish, ¼ tsp salt and pepper. Spread over chilled salmon. Garnish platter with lemon slices and parsley sprigs. Makes 6 main dish or 10 appetizer servings.
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Posted by on October 30, 2011 in Appetizers


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