This shrimp salad is an Icelandic classic.
Ingredients:
- 50-80 g shrimps
- small egg
- 15 g mayonnaise
- A splash of water to water down the mayonnaise
- Herbamare salt
- Pepper
The ratio of eggs and shrimp can be adjusted to your own taste so that it adds up to 100-120 grams of shrimp and egg.
I usually store the shrimps in the freezer so I either start thawing them out the night before in the fridge or I simply use the microwave to defrost the shrimps.
The egg is hard boiled for ca. 7-8 minutes. Then I mix everything together and wollahh you have shrimp salad.
I like the salad as topping on wheat germ bread. See recipe here.
Wheat germ bread (30 g) with shrimps (80 g), egg (40 g) and mayonnaise (15 g).
