Salgamundi

Salgamundi Ingredients

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

Instructions for Salgamundi

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.

Main Ingredient: FishCuisine: Uncategorized

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