Danish egg salad

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.


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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