Cocktail sauce for four salad plates

Ingredients for 4 servings:

• 600 g yogurt, 3.5%, or Greek yogurt 10%
• 6 tbsp mayonnaise
• 3 tbsp tomato ketchup
• 2 tbsp Dijon mustard, with honey
• 2 tbsp creamed horseradish
• 3 garlic cloves
• 1 cucumber(s)
• 3 lettuce hearts
• 200 g cocktail tomatoes
• 2 carrots
• 4 tbsp corn
• 2 onions, red
• 4 slice(s) ham, cooked
• 4 slices of medium-aged Gouda
• 4 eggs, boiled
• 1 can of tuna

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Put the first 5 ingredients in a bowl, press in the garlic, and mix everything together. Halve and slice the cucumber, quarter the lettuce hearts, and cut into thin strips. Halve or quarter the cherry tomatoes, depending on their size. Peel and grate the carrots, halve the onions and thinly slice them, finely dice the ham and Gouda, and cut the eggs into eighths. Arrange the lettuce hearts on 4 large plates, divide the onions, cucumber, carrot, and tomatoes between them, and drizzle with the sauce. Top each plate with 1 tbsp of corn, 1 slice of ham and Gouda, and the egg. Distribute the tuna and add a few more dollops of sauce. If you like, you can stir in 2 tbsp of cognac. Serve with garlic bread or flatbread.