Smoked Salmon and Crayfish Cocktail

I'm trying out Christmas starters and stuffings this week as I want to be a bit more adventurous without denying the family their traditional favourites.  Here goes, we love any combo of prawn and salmon on Christmas day so I'm road testing something a little more up market than our usual prawn cocktail.

Ingredients

6 tomatoes, skinned, seeds removed, chopped

75g Stokes mayonnaise, or make your own if you have time

150g soured cream
1 tbsp tomato sauce

1 teasp tabasco sauce

A generous pinch or two of nutmeg, to taste

1 lime, juice and zest

12-15 cos lettuce leaves, shredded

12 cooked crayfish, 8 peeled, 4 left whole

375g smoked salmon

Cayenne pepper, to garnish.

Preparation method

Mix the tomatoes, mayonnaise, soured cream, tabasco sauce, brandy, lime juice and zest together in a bowl. Place some of the cos leaves into the bottom of four cocktail glasses.

Mix the remaining cos leaves with the dressing, peeled crayfish and smoked salmon. To serve, spoon the crayfish mixture on top of the lettuce, sit one unpeeled crayfish on top and sprinkle over the cayenne pepper.  Brown bread and butter will be served on the side.