Piquant salmon salad

Name: Piquant salmon salad
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 1 can(s) (425 ml) Vegetable maize; 4 discs Pineapple (canned); 100 g Gherkins (from the jar); 4 leaves Picking salad; 75 g Lamb's lettuce; 200 g smoked salmon; 100 g Whipped cream; 1 TEASPOON spicy mustard; 100 g mayonnaise; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 3 TABLESPOONS Lemon juice; 1 TABLESPOON Horseradish (a.d.glass); 7-10 Tbsp Dill and lemon

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

1 can(s) (425 ml) Vegetable maize
4 discs Pineapple (canned)
100 g Gherkins (from the jar)
4 leaves Picking salad
75 g Lamb's lettuce
200 g smoked salmon
100 g Whipped cream
1 TEASPOON spicy mustard
100 g mayonnaise
7-10 Tbsp Salt
7-10 Tbsp Pepper
3 TABLESPOONS Lemon juice
1 TABLESPOON Horseradish (a.d.glass)
7-10 Tbsp Dill and lemon

Directions

1
Rinse the corn and let it drain. Cut the pineapple into small pieces. Finely dice cucumbers. Wash salads and pluck into bite-sized pieces. Cut salmon into small pieces.
2
Mix corn, pineapple, cucumber, salad and salmon carefully. For the sauce, lightly whip cream. Mix with mustard and mayonnaise. Season with salt, pepper, lemon juice and horseradish and spread on the salad. Serve garnished with dill and lemon