To make the pickle, measure the caster sugar and vinegar into a small saucepan. Stir over a medium heat until dissolved, then boil for 1 minute. Remove from the heat and add the shallot, fennel and cucumber. Season with salt and set aside for a minimum of 15 minutes, while the pickle cools.

Place the eggs in a saucepan, cover with water and bring to the boil. Boil for 5 minutes, then drain, cool, peel and slice into wedges.

Scatter the lettuces onto a very large flat platter. Add the crab in piles, then the prawns, hot-smoked salmon, smoked salmon and eggs.

Strain the pickle into a bowl (reserving the liquid), then spoon the pickle on top of the seafood.

Add the dressing ingredients to the reserved pickling liquid and whisk until smooth.

Season the dish with salt and freshly ground black pepper and drizzle with dressing just before serving.

Mary’s Tip: Can be assembled up to 6 hours ahead. Dress just before serving. Not suitable for freezing.