Salmon cocktail

INGREDIENTS for 4 PEOPLE 400 g fresh salmon, 4 tablespoons of mayonnaise, a tablespoon of cream, a spoonful of ketchup, a tablespoon of whisky or cognac, 2 tomatoes, a head of lettuce, a sprig of parsley, salt and pepper, a bouquet garni.

Rinse the fish under running water, then pat dry with kitchen paper.

With a sharp knife, remove the skin.

Place the fish in a basket for steaming with the bouquet garni.

Put it in a pot with a little water and cook fresh focus until the fish is cooked.

When cooked, remove the basket from the Pan and let cool.

Chopped then the fish and keep it aside.

In a bowl, mix the mayonnaise with the cream and ketchup; then add the whisky or cognac, add salt and mix thoroughly until obtaining a smooth and homogeneous cream.

Cut the tomatoes at the base and time a few seconds in boiling salted water.

Drain them with a slotted spoon, let cool, then peel them, remove the seeds and the water inside.

Then cut the flesh into cubes.

Wash the lettuce, dry it carefully and cut the leaves into strips.

Then divide them on the bottom of the Goblet glasses, 4 along with 2 tablespoons of minced salmon and a tablespoon of tomato pulp.

Seasoned with a sprinkling of freshly ground pepper, sprinkled with a little mayonnaise sauce and finish with a sprig of parsley.

Serve.