Salmon-Stuffed Tomatoes
 
Makes 6
Ingredients
  • 1 (4-ounce) package roasted peppered salmon*
  • ½ cup fresh or frozen English peas
  • 2 tablespoons mayonnaise
  • 1 tablespoon minced fresh dill
  • ¾ teaspoon fine sea salt, divided
  • 6 small Campari tomatoes
  • Garnish: fresh dill sprigs
Instructions
  1. In a small bowl and using a fork, flake salmon.
  2. In the container of a blender, process together peas, mayonnaise, dill, and ½ teaspoon salt until almost smooth. Add to salmon, stirring to combine. Cover and refrigerate salmon salad until needed and use within a day.
  3. Just before serving, place each tomato top side (stem end) down. Using a serrated knife in a gentle sawing motion, make 8 equal diagonal cuts across bottoms of tomatoes, stopping ¼-inch before cutting all the way through. Gently pull cuts open to expose interior but without breaking tomatoes apart. Sprinkle tomatoes with remaining ¼ teaspoon salt.
  4. Using a levered 1-tablespoon scoop, portion salmon salad into the center of each tomato.
  5. Garnish with dill. Serve immediately.
Notes
*We used Norwegian Atlantic Roasted Salmon.
Recipe by TeaTime Magazine at https://teatimemagazine.com/salmon-stuffed-tomatoes/