Recipe for Salgamundi 
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Yield:
4 servings
Ingredients:
Amount Ingredient
4 x Hard-boiled eggs, sliced
4 tbl Mayonnaise, (60 ml)
Milk as required
Salt, pepper and chilli powder to taste
150 gm Prawns in brine
1/2 tsp Paprika, (2 g)
100 ml Soured cream
100 gm Tinned red salmon
2 tbl Tomato ketchup, (30 ml)
1 tsp Worcestershire sauce, (5 g)
1/2 tsp Chilli powder, (2 g)
1 tbl Vinegar, (15 ml)
200 gm Tinned sweet corn
3 tbl Curd, (45 ml)
85 gm Shredded carrot
85 gm Coleslaw salad
85 gm Shelled green peas
60 gm Beetroot
----------------- FOR THE BEDDING ----------------
Lettuce leaves and celery leaves as required
----------------- FOR THE GARNISH ----------------
A few onion rings
A few juliennes of cooked sliced ham and / or beef
A few olives
Instructions:
Instructions: MIX the hard-boiled eggs with the mayonnaise and enough milk to make it thick but mobile. Season with salt, pepper and chilli powder. Drain the prawns from the brine. Mix them with the paprika and soured cream. Season as above. Mix the tinned salmon with the ketchup, Worcestershire sauce, chilli powder and vinegar. Mix the sweet corn with the yoghurt and season as above. Arrange the lettuce leaves and celery leaves as a bed on a large serving plate and arrange the prepared ingredients, along with the shredded carrot, coleslaw salad, green peas and beetroot. Add the garnish and serve chilled.

NOTES : A great decorative salad in which you can use up leftovers in rings of contrasting colours. There is no limit to what your imagination will dream up.

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