Yield: 4 Servings
Measure | Ingredient |
---|---|
½ pounds | Frozen peas |
1 can | (2.25-oz) small shrimp |
6 \N | Eggs; boiled 10 minutes |
3 ounces | Smoked salmon |
1½ ounce | Mayonnaise |
4 ounces | Sour cream |
\N \N | Salt & pepper to taste |
1 pinch | Sugar |
¼ \N | Lemon; juice of |
½ \N | Bunch parsley; chopped |
1 \N | Tomato |
\N \N | 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, .