Peel and thinly slice the turnips. Peel and wash the horseradish and the radish, finely slice them. Cut the haddock into thin slices. Combine all the ingredients in a large dish and pour in the lemon juice and olive oil. Season with pepper, sprinkle with dill and marinate in the refrigerator for 1 hour. Serve with toasted and buttered rye bread.
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1 3/4 lbs turnips
1 1/3 lbs haddock
1/2 black radish
small bunch pink radish
3 lemons
9 tbsp olive oil
freshly ground pepper
1 bunch fresh dill
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15
mn
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Choose small round turnips for this recipe, they have more flavor.
