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Mix mayonnaise and sour cream, stir in parsley and dill.
Highly season with salt, pepper and lemon juice. Chop smoked salmon in
1cm slices, take off the shells of the eggs and chop each into eight
parts. Reserve some for dekoration. Fold salmon, eggs, shrimps and green
peas in the salad sauce carefully. Allow to rest 30 minutes in the
refrigerator. |
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