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Receta Salgamundi
by Global Cookbook

Salgamundi
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  Raciónes: 4

Ingredientes

  • 4 x Hard-boiled Large eggs, sliced
  • 4 Tbsp. Mayonnaise, (60 ml)
  •     Lowfat milk as required
  •     Salt, pepper and chilli pwdr to taste
  • 150 gm Prawns in brine
  • 1/2 tsp Paprika, (2 g)
  • 100 ml Soured cream
  • 100 gm Tinned red salmon
  • 2 Tbsp. Tomato ketchup, (30 ml)
  • 1 tsp Worcestershire sauce, (5 g)
  • 1/2 tsp Chilli pwdr, (2 g)
  • 1 Tbsp. Vinegar, (15 ml)
  • 200 gm Tinned sweet corn
  • 3 Tbsp. Curd, (45 ml)
  • 85 gm Shredded carrot
  • 85 gm Coleslaw salad
  • 85 gm Shelled green peas
  • 60 gm Beetroot
  •     Lettuce leaves and celery leaves as required
  •     A few onion rings
  •     A few juliennes of cooked sliced ham and / or possibly beef
  •     A few olives
  •     Finely minced herbs of your choice, such as radish leaves, chives, mint, red chillies.

Direcciones

  1. MIX the hard-boiled Large eggs with the mayonnaise and sufficient lowfat milk to make it thick but mobile. Season with salt, pepper and chilli pwdr. 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 pwdr and vinegar. Mix the sweet corn with the lowfat 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 in the garnish and serve chilled.
  2. NOTES : A great decorative salad in that you can use up leftovers in rings of contrasting colours. There is no limit to what your imagination will dream up.