An excellent appetizer. The beautiful colours presenting a prelude to a real banquet. And it tastes delicious, no doubt, with so lovely ingredients.
Price: Was expensive when the book was printed
Preparation time: 30 min
What you need:
4-8 lettuce leaves
150-200 g [5,3-7 oz] smoked salmon, thinly sliced
1 dl [0,2 pint] mayonnaise
1 dl [0,2 pint] sour cream
150 g [5,3 oz] prawns with shell
1-2 tbsp grated horseradish
1 small dill branche
This is what you do
 Rinse the salad and put one or two leaves on each plate.
 Roll the salmon slices and shape them so they resemble a rose.
 Stir together the mayonnaise and sour cream.
 Clean the shrimp and chop or cut them into small pieces, put them in the sauce. Season with horseradish.
 Save the prettiest dill sprigs for decoration. Finely chop the rest and add to the sauce.
 Put the chopped shrimps sauce on the four plates. Place salmon rose in the center and garnish with a sprig of dill.
The chopped shrimps can be prepared in advance, but the dish as a whole is freshest and best when it is put on the plates just before serving.