Ingredients Jump to Instructions ↓

  1. 32 cherry tomatoes

  2. 6 ounces 1/4 cup 60 mL 1/4 cup 60 mL 1 garlic clove, minced

  3. 1 teaspoon 5 mL 1/2 teaspoon 3 mL 1/4 teaspoon 1 mL 16 Belgian endive leaves, for service

Instructions Jump to Ingredients ↑

  1. Cut off and discard the tops of the tomatoes. Slice off a small section from the bottoms (to aid in standing upright). Using a small melon scoop or demitasse spoon, scoop out the seeds and pulp of the tomatoes, reserving the pulp. Place the tomatoes upside down on a paper towel in the refrigerator. Combine the tomato pulp, smoked salmon, onion, scallions, garlic, cilantro, lemon juice, and red pepper and blend the ingredients very well. Adjust the seasonings and cover with plastic film. Chill until very cold. Using a pastry bag or demitasse spoon, stuff the chilled tomatoes with the cold salmon filling. Serve immediately by placing 2 stuffed tomatoes on each of 2 leaves.


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