Recipe: Seafood Platter

1 Using cookie cutters, cut out 4 slices of toasted bread, 8 slices of salmon, 4 slices of tomato
2/ In a bowl, mix: the surimi, small shrimp, blanched tomato cut into cubes, salmon scraps, chopped chives, salt and pepper. Add 3 tablespoons of mayonnaise, mix gently
3/ In each cookie cutter, place a slice of bread, then a slice of salmon. Cover with the shrimp mixture and salmon scraps. Add the tomato slice. Cover with the shrimp mixture and finally, add the smoked salmon slice.
4/ Decorate with a thin slice of lemon, olives, a small bunch of mâche and a few small mâche leaves all around.
5/ Refrigerate for 30 minutes. Remove the cookie cutters gently just before serving.
My suggestion: I didn't have kitchen rings. I used new PVC pipes in which I cut out the cookie cutters.