Recipe - Salami Tomato And Basil Bruschetta

4 Hardboiled eggs; cut or sliced up
4 tablespoon Mayonnaise; (60 ml)
Milk as required
Salt; pepper and chilli
; powder to taste
150 g Prawns in brine
One half teaspoon Paprika; (2 g)
100 ml Soured cream
100 g Tinned red salmon
2 tablespoon Tomato ketchup; (30 ml)
1 teaspoon Worcestershire sauce; (5 g)
One half teaspoon Chilli powder; (2 g)
1 tablespoon Vinegar; (15 ml)
200 g Tinned sweet corn
3 tablespoon Curd; (45 ml)
85 g Shredded carrot
85 g Coleslaw salad
85 g Shelled green peas
60 g Beetroot

FOR THE BEDDING
Lettuce leaves and celery
leaves as
; required

FOR THE GARNISH
A few onion rings
A few juliennes of cooked
cut or sliced up ham and
; / or beef
A few olives
Finely chopped herbs of your
choice; such as radish
; leaves, chives,
; mint, red chillies.

MIX the hardboiled eggs with the mayonnaise and enough milk to make it
thick but mobile. Season with salt, pepper and chilli powder. Drain the
prawns from the brine. Mix them with the paprika and soured cream. Season
as above. Mix the tinned salmon with the ketchup, Worcestershire sauce,
chilli powder and vinegar. Mix the sweet corn with the yoghurt and season
as above. Arrange the lettuce leaves and celery leaves as a bed on a large
serving plate and arrange the prepared ingredients, along with the shredded
carrot, coleslaw salad, green peas and beetroot. Add the garnish and serve
chilled.

Converted by MC_Buster.

NOTES : A great decorative salad in which you can use up leftovers in rings
of contrasting colours. There is no limit to what your imagination will
dream up.

Converted by MM_Buster v2.0l.