Vibrant tomatoes stuffed with a sumptuous pea-and-salmon salad serve as both a sophisticated morsel for a celebratory affair and a brilliant pop of color for your serving platter. Pictured with our Sweet Potato & Steak Canapés and Italian Roll-Ups.
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
- In a small bowl and using a fork, flake salmon.
- 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.
- 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.
- Using a levered 1-tablespoon scoop, portion salmon salad into the center of each tomato.
- Garnish with dill. Serve immediately.
Notes
*We used Norwegian Atlantic Roasted Salmon.
