Salad smorgo
Salad
smorgo
·
10 minutes
·
Serves 2
·
Easy
Ingredient
•
Eggs 4
•
Mayo 1-2 tbsp, plus more to serve
•
Smoked paprika a pinch
•
Fennel 1 small bulb
•
Cucumber ½, finely sliced
•
Cooked and peeled prawns 150g
•
Dill a few sprigs
•
Cherry tomatoes a few, halved
•
Little gem 1-2, quartered
•
Lemon 1, quartered
•
Rye bread slices to serve
Recipe
1.
Hard-boil the eggs for 7 minutes, then cool
under running water and peel. Halve the eggs, scoop out the yolks and mash them
with mayonnaise and seasoning. Pile this back into the eggs and dust the tops
lightly with paprika.
2.
Put the eggs on a large plate. Shave or
finely slice the fennel and arrange it on the plate with the cucumber,
then pile the prawns on top (add another blob of mayo if you like) and sprinkle
them with dill.
3. Pile up the little gems, then add the cherry tomatoes and season.
Add the lemon quarters and serve with the rye bread and extra mayo.
·
Per serving 398 kcal | protein 27.6g | carbs 9g
| fat 27.9g | sat fat 6g | fibre 7.1g | salt 1.8g
