Place the cod fillets in a shallow enameled pan, add enough water to cover, and bring to a boil over high heat. Add 1/2 teaspoon salt, reduce the heat to low, and poach the fish until it just begins to flake, 3 to 4 minutes.
This zesty fish salad makes a lovely luncheon entree. You can also try making it with haddock or halibut. Both the Slavs and the Balts have a weakness for poached fish dressed in a creamy horseradish sauce.
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