How to cook
The tomatoes are blanched in hot water and placed immediately in coldness for 30 seconds. Peel and cut into cubes. Ham and onion are cut into cubes and mixed with the tomatoes.
Add chopped dill and mix well. All other products for the sauce, except the lettuce are mixed.
The sauce and tartar are place in the refrigerator for 15 minutes at a time. Each plate gets a green lettuce leaf. Put tartar on top and pour the finished sauce.