Salgamundi
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Hard-boiled eggs; sliced | |
| 4 | tablespoons | Mayonnaise; (60 ml) |
| Milk as required | ||
| Salt; pepper and chilli | ||
| ; 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 |
| Lettuce leaves and celery leaves as | ||
| ; required | ||
| A few onion rings | ||
| A few juliennes of cooked sliced ham and | ||
| ; / or beef | ||
| A few olives | ||
| Finely chopped herbs of your choice; such as radish | ||
| ; leaves, chives, | ||
| ; mint, red chillies. | ||
Directions
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.