members recipes

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.

Ingredients
8 aromatic tomatoes, about the size of golf balls, with some green
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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
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lots of sea salt
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leaf salad of choice
salt
pepper
olive oil
crema di balsamico

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.