Tomato Boats With Light Russian Salad

Preparation:

Preparation: Cut the tomatoes in half lengthwise, slightly remove the pulp and seeds; wash them and leave them to rest upside down so that they lose the vegetation water. In a saucepan with a high edge, blanch the frozen vegetables until they are cooked, being careful not to overcook them: they should be crunchy. Drain them very well and leave them to cool. Cut the pickled gherkins into small pieces, after having rinsed them thoroughly. Proceed with the preparation of the mayonnaise: in a tall container, add two parts of oil for one part of soy milk, a couple of tablespoons of apple cider vinegar, 1 pinch of salt and a sprinkling of turmeric, then whip the mixture with a blender by immersion until the mayonnaise has reached the right consistency. Incorporate the vegetables into the mayonnaise, fill each tomato boat with the light Russian salad, crumble the mackerel by hand on the surface and season with a sprinkling of freshly ground black pepper. Serve the tomato boats on top of a bed of fresh lettuce.