SHRIMP AND EGG
SALAD
Räk- och äggsallad
2 middle-sized apples
2 celery stems
1 red bell pepper
1 piece leek, approx 2 inches long
1 cup low-fat mayonnaise
3 tablespoons fresh lemon juice
1 cup grated Cheddar cheese
1 to 1½ teaspoons ground caraway
½ teaspoon salt
black pepper
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.
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 eggs2 middle-sized apples
2 celery stems
1 red bell pepper
1 piece leek, approx 2 inches long
1 cup low-fat mayonnaise
3 tablespoons fresh lemon juice
1 cup grated Cheddar cheese
1 to 1½ teaspoons ground caraway
½ teaspoon salt
black pepper
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 bell 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.
Enjoy!
Bella
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