Wednesday, July 29, 2015

Shrimp and egg salad - Räk- och äggsallad

Räk- och äggsallad

A somewhat different and really delicious shrimp and egg salad (or so they say, as I can only make it but not eat it …), creamy and with a taste of caraway.

4 to 5 servings

1 lb un-peeled shrimp
or 7 oz peeled
5 hard-boiled eggs
2 middle-sized apples
2 celery stems
1 red sweet pepper
1 piece leek, approx 2 inches long
1 cup low-fat mayonnaise
3 tbsps fresh lemon juice
1 cup grated Cheddar cheese
1 to 1½ ground caraway
½ tsp salt
dash black pepper
dash cayenne

Peel the shrimps and chop the eggs. Core the apples and cut them in pieces. Cut celery and sweet pepper in pieces and shred the leek.

Blend together mayonnaise, lemon juice, cheese and spices in a bowl. Add shrimps, eggs, apples, celery, leek and sweet pepper. Flavour to taste and add more spices if necessary.

Put the salad in a serving bowl. Leave it in the fridge for a couple of hours to enhance the taste.

Serve with toast or dark bread. If you wish, you can make half a batch and serve the salad as an entrée, on lettuce leaves in serving bowls.





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