danish egg salad
- Categories
- Salad
- Yield
- 4 Servings
| Measure | Ingredient |
|---|---|
| ½ pounds | Frozen peas |
| 1 can | (2.25-oz) small shrimp |
| 6 | Eggs; boiled 10 minutes |
| 3 ounces | Smoked salmon |
| 1½ ounce | Mayonnaise |
| 4 ounces | Sour cream |
| Salt & pepper to taste | |
| 1 pinch | Sugar |
| ¼ | Lemon; juice of |
| ½ | Bunch parsley; chopped |
| 1 | Tomato |
| Bits of parsley |
Cook peas according to package; drain & cool. Drain shrimp. Peel & slice eggs. Cut salmon in small strips. Mix together & prepare marinade by mixing mayonnaise, sour cream, salt, pepper, sugar, parsley & lemon juice to taste. Carefully combine all & refrigerate 10-15 minutes. Peel tomato & cut in wedges. Garnish with bits of parsley.
FRAU UWE (RITA) MARQUARDSEN
From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club, Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive, .
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