Tomatoes Stuffed with Salmon

For the tomatoes with salmon filling, wash the tomatoes, dry them, remove the stalk and cut away the lid. Remove flesh and seeds with a teaspoon.

Salt inside and drain upside down. Mix the curd cheese with sour cream.

Chop the eggs, young onion , garlic and smoked salmon, fold in and puree. Add finely chopped parsley and dill and season with sea salt, pepper, lemon juice, sugar and piment d’Espelette.

Put the salmon cream in a piping bag and fill the tomatoes with it. Decorate the stuffed tomatoes with salmon pieces, cucumber slices and herbs as desired and arrange on a platter.

The tomatoes stuffed with salmon are very suitable for barbecues, as an appetizer on feast days and also as a side dish.

The salmon cream can easily be prepared the day before and stored well covered in the refrigerator.

If there is some salmon cream left over, it can be used very well as a spread.

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