Salad with salmon ham and egg

Name: Salad with salmon ham and egg
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 4 Eggs; 150 g Whole milk yoghurt; 2 TABLESPOONS clotted cream; 2 TEASPOONS medium hot mustard; 1 TABLESPOON Vinegar; 7-10 Tbsp salt, white pepper, sugar; 1/2 Cucumber; 2 stalks of celery; 2 medium-sized tomatoes; 7-10 Tbsp some salad leaves; 6-8 Discs; 7-10 Tbsp Salmon ham; 7-10 Tbsp Parsley

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

4 Eggs
150 g Whole milk yoghurt
2 TABLESPOONS clotted cream
2 TEASPOONS medium hot mustard
1 TABLESPOON Vinegar
7-10 Tbsp salt, white pepper, sugar
1/2 Cucumber
2 stalks of celery
2 medium-sized tomatoes
7-10 Tbsp some salad leaves
6-8 Discs
7-10 Tbsp Salmon ham
7-10 Tbsp Parsley

Directions

1
Boil the eggs for about 10 minutes. Quench, peel and let cool
2
Mix yoghurt, sour cream, mustard and vinegar until smooth. Season to taste with salt, pepper and a little sugar
3
Clean and wash the cucumber and celery. Cut cucumber into sticks and celery into thin slices. Wash and slice the tomatoes. Wash lettuce, shake dry and pluck a little smaller
4
Put the lettuce leaves on 4 plates. Mix tomatoes, cucumber and celery and spread on the lettuce leaves. Cut the eggs into six. Serve with ham. Spread mustard dressing over them and garnish with parsley. Goes well with rye bread rolls.
5
To this salad with egg tastes instead of the classic salmon ham also the variation "Graved Art with herb edge