Recipe - Danish Egg Salad

One half pound Frozen peas
1 cn (2.25oz) small shrimp
6 Eggs; boiled 10 minutes
3 ounce Smoked salmon
1 One half ounce Mayonnaise
4 ounce Sour cream
Salt & pepper to taste
1 pn Sugar
One fourth Lemon; juice of
One half 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 1015 minutes. Peel tomato & cut
in wedges. Garnish with bits of parsley.

FRAU UWE (RITA) MARQUARDSEN

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