Delightful Sweetcorn Mayonnaise, made with sweetcorn, green pepper, pimiento and shrimps, may be served on its own with crusty rolls and butter, or as an accompaniment to cold roast chicken or poached salmon. For a slightly sweeter arid crunchy salad, add
2 coarsely chopped red eating apples.
1 lb. canned sweetcorn, drained green pepper, white pith removed, seeded and chopped
1 tablespoons canned chopped pimiento
4 medium-sized tomatoes, chopped
10 oz. peeled frozen shrimps, thawed and drained
2 spring onions , trimmed and coarsely chopped
1 tablespoon finely chopped fresh chives
2 teaspoons finely chopped fresh tarragon
1 tablespoon finely chopped fresh parsley
4 fl. oz. mayonnaise
2 tablespoons single cream
1 tablespoon lemon juice
1| tablespoons strained apricot jam
1 teaspoon salt
1 teaspoon black pepper
2 teaspoons paprika
½ teaspoon cayenne pepper
1 tablespoon mild curry powder
1 large garlic clove, crushed
6 large flat lettuce leaves, washed and shaken dry
4 hard-boiled eggs, halved
Place all the salad ingredients in a large mixing bowl and set aside.
Place all the dressing ingredients in a small mixing bowl and beat well with a wooden spoon until they are blended.
Pour the dressing over the salad ingredients and toss well with two large spoons. Place the salad in the refrigerator to chill for 30 minutes.
Line the bottom of a large serving dish with the lettuce leaves.
Remove the salad from the refrigerator and spoon it on to the lettuce leaves. Garnish with the hard-boiled eggs and serve immediately.