Fish salad

Source: Henriette Schønberg Erken, Kogebog II, 1904, Serie B, Demonstration VIII. Retter til koldt bord, s. 127 (falt i det fri)

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1
Mix fish and macaroni
Mix the cooked, flaked fish with cooked macaroni cut into small pieces.
2
Make the sauce
Melt the butter and remove from the heat. Stir in the egg yolks, sour cream, mustard, pepper and salt to taste. Return to the heat and bring to the boil, stirring constantly. Pour out and stir until cold. Add the vinegar and parsley.
3
Arrange
Stir the sauce into the fish and macaroni. Serve on a platter garnished with finely sliced lettuce and coarsely grated horseradish dipped in beetroot brine.

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