Egg Salad, Danish

Summary

Ingredients

• 200 g peas, frozen
• 70 g crabs
• 6 egg (s), hard-boiled
• 100 g salmon, smoked
• 50 g mayonnaise
• liter ⅛ sour cream
• Salt and pepper, to taste
• 1 pinch (s) sugar
• 1 tablespoon lemon juice
• 0.5 ½ bunch parsley
• Tomato (s) and parsley for decoration

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Instructions

1. Cook frozen peas according to the instructions on the package. Let cool and drain. Drain the crabs too. Peel the eggs and cut them into slices. Cut the smoked salmon into strips. Mix everything.
2. For the marinade, mix the mayonnaise and sour cream together. Beat until the mixture is fluffy and lightly frothy. Season to taste with salt, pepper, sugar and lemon juice. Chop the washed, drained parsley. Put in the marinade. Loose and raise the salad ingredients. Let it steep in the refrigerator for about 10 to 15 minutes. Garnish with tomato wafers and a little parsley.