Peel the tomatoes: cut a cross on the top of the tomato with a sharp knife, stick a fork in the bottom and plunge them into boiling water for 15 seconds. Cool immediately under cold running water. The skin can now be removed very easily. Cut off 1/3 of the tomato (top) and empty it with a spoon. Put a spoonful of mayonnaise in the empty tomato. Spoon the hand peeled grey shrimps on top. You can now put the cap back on if you wish. Dress the plate according to inspiration with grey shrimps, smoked salmon, chopped shallot, hard-boiled egg, chopped parsley, oak leaf lettuce, chives, lemon, pepper, salt and cayenne pepper.

tomato-shrimp salad

ingredients - info large tomatoes North Sea shrimp fresh mayonnaise shallot

parsley oak leaf lettuce chives lemon smoked salmon pepper from the mill cayenne pepper

taste and tradition

the fiery passion

Peel the tomatoes: cut a cross on the top of the tomato with a sharp knife, stick a fork in the bottom and plunge them into boiling water for 15 seconds. Cool immediately under cold running water. The skin can now be removed very easily. Cut off 1/3 of the tomato (top) and empty it with a spoon. Put a spoonful of mayonnaise in the empty tomato. Spoon the hand peeled grey shrimps on top. You can now put the cap back on if you wish. Dress the plate according to inspiration with grey shrimps, smoked salmon, chopped shallot, hard- boiled egg, chopped parsley, oak leaf lettuce, chives, lemon, pepper, salt and cayenne pepper.