Sardine and Egg Salad

Ingredients

• 1 can sardines (44 oz. size)
• 1 cooked beetroot
• 3 medium-sized potatoes, cooked and diced
• 4 oz. watercress or shredded cabbage
• 1 small onion, chopped
• 4 hard-boiled eggs, fresh or reconstituted
• 2 level tablespoons salad dressing
• 1 level tablespoon chopped parsley

Method

1. 1

   Mix the sardines with the potatoes, onion and 1 chopped egg.

2. 2

   Add the salad dressing.

3. 3

   Pile on a bed of watercress or cabbage.

4. 4

   (If desired, mix the cabbage with a little extra dressing.) Decorate with alternate heaps of sliced beetroot and hard-boiled egg, sprinkled with chopped parsley.

As published

This recipe was extracted from Fish cookery (1948) by Great Britain. Ministry of Food, page 16. The excerpt below is the record exactly as published.

Sardine and Egg Salad 1 can sardines (44 oz. size) 1 cooked beetroot 3 medium-sized potatoes, cooked and diced 4 oz. watercress or shredded cabbage 1 small onion, chopped 2 level tablespoons salad dressing 4 hard-boiled eggs, fresh or reconstituted 1 level tablespoon chopped parsley

Cook this with the app: pantry check, scaling, and the assistant.