2       lb           Halibut or cod fillet -- cold
                        -boiled (see recipe)
   4       tb           Horseradish root -- freshly
                        -grated -C?C?
   4       tb           Prepared horseradish
   1       pt           Sour cream
   1       t            Salt
     1/8   ts           White pepper
   2       tb           Onion -- finely chopped
   1       t            White vinegar
   3       tb           Dill -- fresh, finely
                        chopped
   1       md           Head lettuce -- preferably
                        -Boston
   2                    Eggs -- hard-cooked, sliced
   3                    Tomatoes -- peeled & cut in
                        -wedges
  If you are using bottled, prepared horseradish, drain
  it through a fine sieve, pressing out the excess
  juices with a wooden spoon or squeeze it dry through a
  kitchen towel or double thickness of cheesecloth. In a
  large mixing bowl, combine the horseradish, sour
  cream, salt, pepper, onions, vinegar and 2 tablespoons
  of the chopped dill. Break the fish into 2" chunks and
  carefully fold it into the sour-cream dressing with a
  rubber spatula. Marinate for at least 30 minutes in
  the refrigerator, then arrange the fish, sauce and
  all, on a bed of dried, chilled lettuce leaves.
  Garnish with the sliced eggs and tomato wedges and,
  just before serving, strew the remaining tablespoon of
  chopped dill over the salad.