| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Danish |
Salad |
4 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Frozen peas |
| 1 |
cn |
(2.25-oz) small shrimp |
| 6 |
|
Eggs; boiled 10 minutes |
| 3 |
oz |
Smoked salmon |
| 1 1/2 |
oz |
Mayonnaise |
| 4 |
oz |
Sour cream |
|
|
Salt & pepper to taste |
| 1 |
pn |
Sugar |
| 1/4 |
|
Lemon; juice of |
| 1/2 |
|
Bunch parsley; chopped |
| 1 |
|
Tomato |
|
|
Bits of parsley |
INSTRUCTIONS
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.
FRAU UWE (RITA) MARQUARDSEN
From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club,
Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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