Tomatoes stuffed with salmon-horseraddish-filling on leaf salad

Tomatoes stuffed with salmon-horseraddish-filling on leaf salad
 
alt

This recipe was uploaded
by maddimouse

 
To rate this recipe, please sign in.

Ingredients

Ingredients
Method
 
  • 8 aromatic tomatoes, about the size of golf balls, with some green
  • -----------------
  • for the filling:
  • 100 g salmon
  • half a clove or garlic
  • 1 heaped tsp horseraddish
  • 25 g single cream
  • 1 egg yolk
  • half a slice of toast (without rind)
  • salt
  • pepper
  • 1 tsp dill
  • 1 tsp lemon juice
  • ---------------------
  • lots of sea salt
  • ---------------------
  • leaf salad of choice
  • salt
  • pepper
  • olive oil
  • crema di balsamico
Cut a lid of the tomatoes and remove the seeds. Quickly wash them so there is no juice on the outside anymore and place them on a kitchen roll upside down.

Cut 40 g of the salmon in little cubes and set aside.

Put all the rest of the ingredients for the filling in a food processor and mix them until it´s a smooth mass, then add the salmon cubes and carefully mix the filling with a spoon.

Preheat the oven to 200°C.

Pour some sea salt in a baking tray big enough for the tomatoes so they don´t touch.

Fill the tomatoes, put the lids back on and push them into the salt so they´ve got a good stand and don´t roll over.

Bake them for 10 to 15 minutes, prepare the salad in the meantime.

Take the tomatoes out of the oven and place them on the salad, serve immediately.

I´d serve three tomatoes as a starter for a three-course-menu, one for a five-course-menu.

Tomatoes stuffed with salmon-horseraddish-filling on leaf salad

Are you sure you want to delete this recipe?

 

 
alt

This recipe was uploaded by maddimouse

 
 
This starter is perfect when planning a menu with three or more courses. It´s light and just perfect to awake your tastebuds. You can use larger tomatoes and serve it as a main dish, too, but don´t forget to leave them in the oven for a bit longer then!

What comes in handy is, that it is quick to make and you can prepare the tomatoes a couple of hours before you bake them in the oven. All the ingredients for the filling should be nicely cooled and because you are putting the ready-filled tomatoes in the fridge it´s not a problem!

I am using the sea salt to fill the little baking tray I am baking the tomatoes in. It´s easier this way to prevent them from rolling over and don´t worry, they won´t soak up the salt as long as the skin of the tomatoes is intact.

Method


Cut a lid of the tomatoes and remove the seeds. Quickly wash them so there is no juice on the outside anymore and place them on a kitchen roll upside down.

Cut 40 g of the salmon in little cubes and set aside.

Put all the rest of the ingredients for the filling in a food processor and mix them until it´s a smooth mass, then add the salmon cubes and carefully mix the filling with a spoon.

Preheat the oven to 200°C.

Pour some sea salt in a baking tray big enough for the tomatoes so they don´t touch.

Fill the tomatoes, put the lids back on and push them into the salt so they´ve got a good stand and don´t roll over.

Bake them for 10 to 15 minutes, prepare the salad in the meantime.

Take the tomatoes out of the oven and place them on the salad, serve immediately.

I´d serve three tomatoes as a starter for a three-course-menu, one for a five-course-menu.
Show/hide comments

comments powered by Disqus