Salgamundi

Recipe Ingredients

4		Hard-boiled eggs - sliced
4 tablespoons	60ml	Mayonnaise
		Milk as required
		Salt - pepper and chile powder to taste
150		Prawns in brine
1/2 teaspoon	2.5ml	Paprika
100		Soured cream
100		Tinned red salmon
2 tablespoons	30ml	Tomato ketchup
1 teaspoon	5ml	Worcestershire sauce
1/2 teaspoon	2.5ml	Chile powder
1 tablespoon	15ml	Vinegar
200		Tinned sweet corn
3 tablespoons	45ml	Curd
85		Shredded carrot
85		Coleslaw salad
85		Shelled green peas
60		Beets
		For The Bedding
		Lettuce leaves and celery leaves as required
		For The Garnish
		A few onion rings
		A few juliennes of cooked sliced ham and / or beef
		A few olives
		Finely chopped herbs of your choice - such as radish leaves, chives, mint, red chiles.

Recipe Instructions

MIX the hard-boiled eggs with the mayonnaise and enough milk to make it thick but mobile. Season with salt, pepper and chile 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, chile powder and vinegar. Mix the sweet corn with the yogurt 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 beets. Add the garnish and serve chilled.

Source:
"Indian Cookery: A Practical Guide" by Dharamjit Singh

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