Seafood Cocktail

Ingredients

• 300 g yogurt
• 150 g Sour cream
• Salt
• pepper (ground)
• 2 tbsp lemon juice
• 1 tbsp chives ribbon
• 1 tbsp chopped dill sprigs
• 200 g cooked small shrimp (ready‑to‑eat)
• 4 large shrimp (ready‑to‑eat)
• 1 lobster (ready‑to‑eat)
• small salad leaves
• chicory leaf
• cucumber slice
• cooked asparagus tip
• orange fillet
• tomato wedge
• olive slice
• tomato rose
• 1 firm tomato

Instructions

1. 1.

   Whisk yogurt, sour cream and tomato ketchup together; season with salt, pepper and lemon juice, fold in dill and chives, taste.

2. 2.

   Place shrimp, large shrimp and lobster in cocktail bowls, pour the sauce over them.

3. 3.

   Garnish with the above-mentioned ingredients as desired.

4. 4.

   Wash the tomato and pat dry. With a small sharp knife cut at the blossom end and peel the skin in one thin strip.

5. 5.

   Roll the skin around a finger, trim it and shape into a rose.