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   SALADS
Egg and Sardine Salad

INGREDIENTS: Round lettuce - 1, Sardines in olive oil - 1 x 120g (4 oz) can, Eggs - 2 large hard boiled, Celery - 1 large stick, Soured cream - 150 ml (5 fl oz), Milk - 1 tbsp, Lemon juice or vinegar - 1 tbsp, Icing sugar - *1 tsp, or caster sugar, Chives - 3 tbsp, snipped, Salt - * teaspoon, Pepper - dash, Paprika to garnish, Lemon wedges - 4, to garnish.

COOKING: 1. Wash the lettuce and shake the leaves dry. Tear into bite-sized pieces and use to cover 4 individual plates.
2. Skin and bone the sardines. Chop the eggs finely. Wash the celery and slice thinly. Put the sardines in a bowl and mash finely with the eggs. Add the celery.
3. Beat the soured cream well together with milk and lemon juice or vinegar. Stir in sugar. Add the chives. Season to taste with salt and pepper. If a thinner dressing is preferred, add a little extra milk. Leave in the fridge for 15 minutes before using.
4. Blend the dressing into the sardine mixture. Pile equal amounts over the lettuce. Sprinkle lightly with paprika and top each with a lemon wedge.