Cover your largest platter with a base of lettuce, put the rest in a large bowl and keep both cool.
For the salmon parcels: Season the salmon with pepper and salt and steam the salmon for 5 minutes, let it cool. Place 3 to 4 thin slices of cucumber that you have scored on each salmon piece. Wrap the smoked salmon around it and place it on the lettuce.
For the peach with tuna: Drain the tuna well and mix it with the mayonnaise, finely chopped red onion, and chives. Season with pepper and salt, pat the peaches dry and beautifully distribute the tuna in them, place on the platter.
For the tomato shrimp: We will blanch the tomatoes or remove the skins; this is quick and easy and makes a real difference! Put a pot on the fire with 10 cm of water, bring to a boil and prepare ice water. Make a cross on the bottom of the tomato with a sharp knife. Place them in the boiling water with a spoon, count to 10 and place them in ice water, now the skins will come off nicely, if not they need to stay a bit longer in the boiling water. Cut a lid off the bottom and scoop out the tomato with a melon baller or teaspoon. Mix the shrimp with the mayonnaise, season with pepper and salt and fill the tomatoes with this. Place the lid upside down on top and set aside on the platter.
For the asparagus rolls: Peel the white asparagus and cut off 1 cm from the bottom. For the green asparagus, just cut off 1 cm and do not peel. Boil the white asparagus for 7 minutes in well-salted water and the green for 3 minutes in boiling salted water, pat them dry, fold a slice of ham lengthwise, spread with mayonnaise, cut the asparagus in half, place 2 of each on it and roll up. Place on the platter.
For the stuffed eggs: Bring water to a boil and gently place the eggs in with a spoon, boil for 8 minutes and place them in ice water. Peel the eggs, cut them in half, remove the yolk from the egg white and place the yolks together with the anchovies, lemon, pepper, and mayonnaise in a tall measuring cup and blend until smooth. Place this in a piping bag and distribute it in the hollowed-out eggs. Finish with fish roe, place on your platter.
Serve with fresh mayonnaise and cocktail sauce and the rest of the lettuce.
