Salmon Rose with Chopped Shrimps

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An excellent appetizer. The beautiful colours presenting a prelude to a real banquet. And it tastes delicious, no doubt, with so lovely ingredients.

Preparation: Easy
Price: Was expensive when the book was printed
Preparation time: 30 min
4 servings

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

Suggested accessories:
Toast.

This is what you do

[1] Rinse the salad and put one or two leaves on each plate.

[2] Roll the salmon slices and shape them so they resemble a rose.

[3] Stir together the mayonnaise and sour cream.

[4] Clean the  shrimp and chop or cut them into small pieces, put them in the sauce. Season with horseradish.

[5] Save the prettiest dill sprigs for decoration. Finely chop the rest and add to the sauce.

[6] Put the chopped shrimps sauce on the four plates. Place salmon rose in the center and garnish with a sprig of dill.

Suggested beverage:
White wine.

Tips
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.