Salmon Salad with Shrimp and Eggs, Homemade

Boil eggs for 12 minutes, rinse in cold water, cool, remove shell and cut into quarters.

From the ingredients “Miracel Whip … Juice of one lemon” and season with salt and pepper. Cut the fish into short strips 1 cm wide. Drain the shrimps, mix both with the peas, the apple pieces and the herbs in a dry baking dish, pour the dressing over it and leave it in the refrigerator for at least one hour with the lid closed.

Divide the lettuce evenly on 2 plates, arrange the fish salad on top and bring to the table with egg quarters arranged in a star shape.

Serve with: fresh baguette in slices Drink: a well chilled Prosecco

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