Shrimp salad

Name: Shrimp salad
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 1 Onion; 200 g Deep-sea crab meat; 1/2 glass (125 ml) Salad cream (40% fat); 100 g Whipped cream; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TABLESPOON Lemon juice; 1 pinch Sugar; 1/2 Head lettuce; 4 medium-sized tomatoes; 1/2 pickled cucumber; 3 Stem(s) Parsley; 200 g smoked salmon in slices; 7-10 Tbsp Lemon and parsley

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

1 Onion
200 g Deep-sea crab meat
1/2 glass (125 ml) Salad cream (40% fat)
100 g Whipped cream
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TABLESPOON Lemon juice
1 pinch Sugar
1/2 Head lettuce
4 medium-sized tomatoes
1/2 pickled cucumber
3 Stem(s) Parsley
200 g smoked salmon in slices
7-10 Tbsp Lemon and parsley

Directions

1
Peel and finely chop the onion. Rinse crabs briefly in cold water and drain well. Mix mayonnaise, cream and diced onion. Season with salt, pepper, lemon juice and sugar. Leave to stand for about 1/2 hour.
2
Then season again to taste. Clean and wash the salad leaves and pluck them into bite-sized pieces. Clean, wash and slice the tomatoes and cucumber. Wash parsley, dab dry and chop finely, except for a little to garnish.
3
Cut salmon into bite-sized pieces. Arrange the prepared ingredients with the sauce and the salmon in portions. Sprinkle with parsley and serve garnished with lemon and parsley leaves.