Title: Danish Egg Salad
Categories: Salad
Yield: 4 Servings

1/2 lb Frozen peas
1 cn (2.25-oz) small shrimp
6 Eggs; boiled 10 minutes
3 oz Smoked salmon
1 1/2 oz Mayonnaise
4 oz Sour cream
Salt & pepper to taste
1 pn Sugar
1/4 Lemon; juice of
1/2 Bunch parsley; chopped
1 Tomato
Bits of parsley

Cook peas according to package; drain & cool. Drain shrimp. Peel & slice
eggs. Cut salmon in small strips. Mix together & prepare marinade by mixing
mayonnaise, sour cream, salt, pepper, sugar, parsley & lemon juice to
taste. Carefully combine all & refrigerate 10-15 minutes. Peel tomato & cut
in wedges. Garnish with bits of parsley.

FRAU UWE (RITA) MARQUARDSEN

From the , Fort Bliss Officers Wives Club,
Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.