CookEat Recipe
Polish Shrimp and Sardine Salad
Cold shrimp and sardines with egg, pickles, capers and a vinegar-bright mayonnaise on lettuce.
Method
Steps
Step 1
For the proposed mayonnaise dressing, whisk ready-to-eat mayonnaise with lemon juice, mustard, water and pepper until it lightly coats a spoon. Keep the completed dressing chilled until the dish is assembled.
Step 2
Chop chilled ready-to-eat shrimp, drained sardines, hard-boiled eggs, onion, capers, gherkins and parsley. Toss with the source's vinegar and drain any liquid not absorbed.
Step 3
Arrange on crisp lettuce, coat with the proposed mayonnaise dressing and serve promptly below 4 °C.
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