Added by maddimouse | Wed 15 Jul 2009 @ 19:18
This starter is perfect when planning a menu with three or more courses. Itīs light and just perfect to awake your tastebuds. You can use larger tomatoes and serve it as a main dish, too, but donīt 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 itīs not a problem! I am using the sea salt to fill the little baking tray I am baking the tomatoes in. Itīs easier this way to prevent them from rolling over and donīt worry, they wonīt soak up the salt as long as the skin of the tomatoes is intact.
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)
1 tsp dill
1 tsp lemon juice
lots of sea salt
leaf salad of choice
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 itīs 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 donīt touch.
Fill the tomatoes, put the lids back on and push them into the salt so theyīve got a good stand and donīt 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.
Iīd serve three tomatoes as a starter for a three-course-menu, one for a five-course-menu.