Sardine and Egg Salad

Method

Tear the lettuce leaves into pieces and arrange on 4 individual plates.

In a bowl, mash together the sardines and eggs and then add the celery. Place in the fridge.

In another bowl, combine the cream together with the milk and lemon juice until well blended. Stir in sugar and chives and season with salt and pepper. Chill for 15 minutes.

To Serve:

Blend the dressing into the sardine mixture. Divide between the plates of lettuce, sprinkle lightly with paprika and top each with a lemon wedge.