Fine shrimp and salmon plate

Name: Fine shrimp and salmon plate
Cook time: 25 min
Total time: 25 min
Yield: 6
Ingredients: 200 g T; 1 medium onion; 3 tablespoons (approx. 50 g) light salad cream; 300 g Whole milk yoghurt; 7-10 Tbsp salt, pepper, 1 pinch of sugar; 1-2 TABLESPOONS Lemon juice; 1/2 Head lettuce (e.g. oak leaf or lettuce); 1/2 pickled cucumber; 4 medium-sized tomatoes; 1/2 bunch Parsley; 6 (approx. 150 g) thin slices of smoked salmon; 7-10 Tbsp untreated lemon slices

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 6

200 g T
1 medium onion
3 tablespoons (approx. 50 g) light salad cream
300 g Whole milk yoghurt
7-10 Tbsp salt, pepper, 1 pinch of sugar
1-2 TABLESPOONS Lemon juice
1/2 Head lettuce (e.g. oak leaf or lettuce)
1/2 pickled cucumber
4 medium-sized tomatoes
1/2 bunch Parsley
6 (approx. 150 g) thin slices of smoked salmon
7-10 Tbsp untreated lemon slices

Directions

1
Rinse shrimps briefly in cold water and drain well. Peel and finely chop the onion. Mix with salad cream and yoghurt. Season with salt, pepper, lemon juice and sugar
2
Clean the salad, wash it and pluck a little smaller. Cucumber
3
possibly peel or clean and wash Washing tomatoes
4
Cut both into slices. Wash the parsley and chop finely except for a little bit. Cut salmon into wide strips. Arrange the prepared salad ingredients in portions with the salad dressing. Sprinkle with parsley. Garnish with lemon and the rest of the parsley