Can I make this cold dish a day in advance?

Yes, what's more: that's the big secret to a stress-free party! You can do almost all the preparations (boiling and filling the eggs, steaming and folding the salmon, cooking and rolling the asparagus) the day before. Store all components separately in covered containers in the fridge. On the day itself, all you have to do is beautifully arrange the dish on the bed of lettuce. Super convenient!

What's the advantage of "skinning" the tomatoes in this cold dish recipe?

"Emonderen" (to scald) is a fancy word for peeling tomatoes by briefly (10 seconds) immersing them in boiling water and then immediately in ice water. This effortlessly loosens the tough skin. For a truly delicious tomato and shrimp dish, this makes a world of difference in your mouth: the texture becomes much softer and more refined. Absolutely worth the extra effort!

How do I store the leftover cold cut salad if we don't finish it all?

Do you have any tasty leftovers after your meal? No problem! Remove the leftovers from the dish and store them separately (without the lettuce) in well-sealed containers in the refrigerator. This way, everything stays fresh and delicious. You can still perfectly enjoy them the next day as a luxurious lunch. However, consume fish and shrimp dishes within 24 hours of preparation.

Making a cold platter

Favorites

45min

•

Easy

This classic cold dish is pure nostalgia on a plate, but with a delicious, modern upgrade. We're going all out with legendary flavour duos: from juicy tomato-shrimp and sweet peach with tuna, to crispy asparagus in ham and devilled eggs with a salty anchovy twist.

Making a cold dish yourself is the perfect way to impress your guests without having to slave away in the kitchen at the last minute. Although it yields impressive results, this is actually a surprisingly quick cold dish because you prepare the different components very smoothly one after another.

This classic cold dish is pure nostalgia on a plate, but with a delicious, modern upgrade. We're going all out with legendary flavour duos: from juicy tomato-shrimp and sweet peach with tuna, to c ...

Ingredients

What do you need?

Quantity: 4p

Steamed and smoked salmon
4 slices of cold smoked salmon
4 x 70 g salmon fillet without bones or skin
¼ cucumber

Stuffed peach with tuna
150 g tuna in juice
4 canned peaches
0.5 red onion
0.5 bunch chives
2 tbsp fresh mayonnaise

Stuffed tomato with shrimp
4 firm tomatoes (not too big)
125 g hand-peeled North Sea shrimp
1 tbsp fresh mayonnaise
4 sprigs parsley

Asparagus in ham rolls
4 slices of Masterly ham
8 white asparagus
8 small green asparagus
2 tbsp fresh mayonnaise

Stuffed eggs with anchovies
4 hard-boiled eggs
3 to 4 anchovy fillets
1 tbsp fresh mayonnaise
1 tsp mustard
1 jar fish roe of choice

To dress the plate
1 large washed head of lettuce

4 slices of cold smoked salmon
4 x 70 g salmon fillet without bones or skin
¼ cucumber

150 g tuna in juice
4 canned peaches
0.5 red onion
0.5 bunch chives
2 tbsp fresh mayonnaise

4 firm tomatoes (not too big)
125 g hand-peeled North Sea shrimp
1 tbsp fresh mayonnaise
4 sprigs parsley

4 slices of Masterly ham
8 white asparagus
8 small green asparagus
2 tbsp fresh mayonnaise

4 hard-boiled eggs
3 to 4 anchovy fillets
1 tbsp fresh mayonnaise
1 tsp mustard
1 jar fish roe of choice

1 large washed head of lettuce

Preparation method

How do you make this?

Tap a step to check it off

Click a step to check it off

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.

Tips

You can prepare everything for the cold dish the day before and the day itself is nice and quiet on your dish.
If you still have a surplus, keep everything separately, without the lettuce and covered for 1 more day in your fridge.