Salgamundi

Yield: 4 servings

Measure Ingredient
4 \N Hard-boiled eggs; sliced
4 tablespoons Mayonnaise; (60 ml)
\N \N Milk as required
\N \N Salt; pepper and chilli
\N \N ; powder to taste
150 grams Prawns in brine
½ teaspoon Paprika; (2 g)
100 millilitres Soured cream
100 grams Tinned red salmon
2 tablespoons Tomato ketchup; (30 ml)
1 teaspoon Worcestershire sauce; (5 g)
½ teaspoon Chilli powder; (2 g)
1 tablespoon Vinegar; (15 ml)
200 grams Tinned sweet corn
3 tablespoons Curd; (45 ml)
85 grams Shredded carrot
85 grams Coleslaw salad
85 grams Shelled green peas
60 grams Beetroot
\N \N Lettuce leaves and celery leaves as
\N \N ; required
\N \N A few onion rings
\N \N A few juliennes of cooked sliced ham and
\N \N ; / or beef
\N \N A few olives
\N \N Finely chopped herbs of your choice; such as radish
\N \N ; leaves, chives,
\N \N ; mint, red chillies.

FOR THE BEDDING

FOR THE GARNISH

MIX the hard-boiled eggs with the mayonnaise and enough milk to make it thick but mobile. Season with salt, pepper and chilli powder. Drain the prawns from the brine. Mix them with the paprika and soured cream. Season as above. Mix the tinned salmon with the ketchup, Worcestershire sauce, chilli powder and vinegar. Mix the sweet corn with the yoghurt and season as above. Arrange the lettuce leaves and celery leaves as a bed on a large serving plate and arrange the prepared ingredients, along with the shredded carrot, coleslaw salad, green peas and beetroot. Add the garnish and serve chilled.

Converted by MC_Buster.

NOTES : A great decorative salad in which you can use up leftovers in rings of contrasting colours. There is no limit to what your imagination will dream up.

Converted by MM_Buster v2.0l.

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