Holiday appetizer "Crab millefeuille"

500 g crab sticks
what to choose? we'll show

16 large tomatoes

8 lettuce leaves

2 sprigs of dill

1 Apple

1 avocado

1 sprig tarragon

1 lemon (juice)

3 tbsp. mayonnaise

2 tbsp. wine vinegar

2 tbsp. olive oil

salt

On the tops of the tomatoes to make cuts crosswise, for 1 minute, put the tomatoes in boiling water, pour over ice water, remove the skin, the bottoms and the tops cut each tomato cut in half lengthwise, not cutting.

With a spoon remove the tomato seeds, to deploy their books, with a knife to shape them into rectangles, put in a deep container and leave for an hour, narvy.

Lettuce, tarragon, dill, rinse and Pat dry and finely chop.

Peel the Apple, cut into small cubes, cut the seed box.

Peel the avocado, cut in half, remove the seeds and finely chop the flesh into cubes.

Finely chop crab sticks, mix with lemon juice, mayonnaise and tarragon, clear and cold.

Mix salad and dill, add 1 tbsp vinegar and oil, pepper and salt.

Combine avocado and Apple, add the remaining vinegar and oil, pepper and salt, stir.

Take a rectangular bowl, line it with cling film and put 4 strips of tomatoes on them with a layer of crab stuffing (half), then a layer of tomatoes, a layer of greens (half), a layer of avocado and Apple, again, the tomatoes, the remaining herbs, crab stuffing and the last layer of tomatoes.

Next festive appetizer "Crab millefeuille" is hidden in the cold, then before serving Christmas buffet turns on the dish, is released from the film and is arranged to taste.