This shrimp salad is a refreshing and flavorful appetizer named after the German North Sea town of Husum. It’s a really basic recipe – just toss everything together and whip up the dressing. I would recommend adding a pinch of garlic salt to the dressing because it can be a little bland without it. The dressing can also be ladled over cold cooked salmon, crab, or lobster. You can make a light lunch out of this salad by putting about 3/4 cup of the salad on a bed of fresh greens.
- 1 pound shelled and deveined cooked shrimp
- 4 hard-boiled eggs, peeled and chopped coarsely
- 2 cups green peas, cooked and drained
- 2 tbsp finely snipped fresh chives
- 4 tbsp finely snipped fresh dill
- 4 tbsp minced parsley
- 1 cup mayonnaise
- 2 tbsp Dijon mustard
- 1/2 cup heavy cream, whipped to stiff peaks ($1.26)
- 2 tbsp freshly squeezed lemon juice
- 1/4 tsp salt
- 1/4 tsp pepper
Lightly toss all of the salad ingredients in a medium-size bowl.
Combine all dressing ingredients, pour half over the salad, cover, and refrigerate for at least 1 hour. Cover and refrigerate the remaining dressing. Just before serving, toss the salad well, adding a little more dressing, if necessary. Also taste for salt and pepper and adjust as needed. Pass the extra dressing separately.