in Denmark

Egg salad, Danish

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Ingredients for 4 servings:

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

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Cook frozen peas according to package instructions. Cool and drain. Drain the crabs as well. Peel and slice the eggs. Cut the smoked salmon into strips. Mix everything together. For the marinade, combine the mayonnaise and sour cream. Beat until light and fluffy. Season with salt, pepper, sugar, and lemon juice. Chop the washed and drained parsley. Add to the marinade. Toss to coat, then toss with the salad ingredients. Let it marinate in the refrigerator for about 10 to 15 minutes. Garnish with tomato wedges and a little parsley, if desired.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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