Sardine and Egg Salad   CD  MC  English  10mins plus chilling

Serves 4    Cold    Fish   Vegetables  Main Course   Gluten Wheat Free   England British  Europe

Ingredients

1 Butterhead (Round)  Lettuce, washed and dried
2 x 125g/4oz Tins Sardines in Olive Oil, drained

3 Hard Boiled Eggs, chopped
2 Sticks Celery, thinly sliced
150ml/5fl.oz. Soured cream
1 tbsp Milk
2 tbsp Lemon Juice
1 teasp Caster Sugar
3 tbsp Freshly chopped Chives
Salt and Black Pepper
Paprika to garnish
4 Lemon wedges, to garnish

Instructions

1. Tear the lettuce leaves into pieces and arrange on 4 individual plates.

2. In a bowl, mash together the sardines and eggs then add the celery. Place in the fridge.

3. In another bowl, combine the soured cream together with the milk and lemon juice until well blended. Stir in sugar and chives and season with salt and pepper. Chill for 15 minutes.

4. To serve - Blend the dressing into the sardine mixture. Divide between the plates of lettuce, sprinkle lightly with paprika and top each with a lemon wedge.  

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