Peel the tomatoes: cut with a sharp knife a cross on the top of the tomato, put a fork in the bottom and immerse them for 15 seconds in boiling water. Cool immediately under cold running water. The peel can now be removed very easily. Cut 1/3 of the tomato (top) and empty it with a spoon. Put a spoonful of mayonnaise in the hat and fill then with peeled shrimp. Garnish the plate according inspiration with smoked salmon, chopped shallot, boiled egg, chopped parsley, lettuce, chives, lemon, pepper, salt and cayenne pepper.

Tomato-shrimp salad

large tomatoes hand peeled North Sea shrimp fresh mayonnaise shallot parsley
oak leaf lettuce chives lemon smoked salmon pepper cayenne pepper
A Recipe Guide For The Amateur Chef Belgian Cuisine

Tomato-shrimp

salad

Peel the tomatoes: cut with a sharp knife a cross on the top of the tomato, put a fork in the bottom and immerse them for 15 seconds in boiling water. Cool immediately under cold running water. The peel can now be removed very easily. Cut 1/3 of the tomato (top) and empty it with a spoon. Put a spoonful of mayonnaise in the hat and fill then with peeled shrimp. Garnish the plate according inspiration with smoked salmon, chopped shallot, boiled egg, chopped parsley, lettuce, chives, lemon, pepper, salt and cayenne pepper.
large tomatoes hand peeled North Sea shrimp fresh mayonnaise shallot parsley
oak leaf lettuce chives lemon smoked salmon pepper cayenne pepper
a recipe guide for the amateur chef Belgian Cuisine