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Salgamundi

  • 4servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B3, B6, B9, B12, H, C, D, E, P
MineralsZinc, Copper, Natrium, Fluorine, Chromium, Manganese, Silicon, Calcium, Potassium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 4 Hard-boiled eggs - sliced

  2. 4 tablespoons 60ml Mayonnaise

  3. Milk as required

  4. Salt - pepper and chile powder to taste

  5. 150 Prawns in brine

  6. 1/2 teaspoon 2 1/2ml Paprika

  7. 100 Soured cream

  8. 100 Tinned red salmon

  9. 2 tablespoons 30ml Tomato ketchup

  10. 1 teaspoon 5ml Worcestershire sauce

  11. 1/2 teaspoon 2 1/2ml Chile powder

  12. 1 tablespoon 15ml Vinegar

  13. 200 Tinned sweet corn

  14. 3 tablespoons 45ml Curd

  15. 85 Shredded carrot

  16. 85 Coleslaw salad

  17. 85 Shelled green peas

  18. 60 Beets

  19. For The Bedding

  20. Lettuce leaves and celery leaves as required

  21. For The Garnish

  22. A few onion rings

  23. A few juliennes of cooked sliced ham and / or beef

  24. A few olives

  25. Finely chopped herbs of your choice - such as radish leaves, chives, mint, red chiles.

Instructions Jump to Ingredients ↑

  1. MIX the hard-boiled eggs with the mayonnaise and enough milk to make it thick but mobile. Season with salt, pepper and chile 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, chile powder and vinegar. Mix the sweet corn with the yogurt 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 beets. Add the garnish and serve chilled.

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