John Myers
Ingredients for 4 servings:
- 1 cucumber(s)
- 5 eggs
- 250 g surimi sticks, frozen
- 1 m.-sized onion(s)
- 150 g salad cream or mayonnaise
- e.g. salt and pepper
Instructions
Working time approx. 20 minutes; Rest period approx. 1 day; Cooking/baking time approx. 10 minutes; Total time approx. 1 day 30 minutes
with cucumbers and eggs, needs 1 day rest time
First of all: The most important thing about this recipe is to let it rest for a day! Chop the cucumber, place it in a sieve, and add salt. This allows the cucumber to drain and prevents the salad from becoming watery. Hard-boil the eggs, place them in cold water to cool, and peel them when cold. Finely chop the onion, eggs, and surimi sticks, then mix with the chopped cucumber and salad cream. Season with salt and pepper. Be careful with the salt, as the salad’s flavor develops overnight and it can quickly become too salty. Chill the salad and let it rest for a day before serving. Tip: If you have an egg slicer, simply slice the eggs lengthwise and crosswise, and they’ll be sliced evenly and neatly.
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