Tomatoes Stuffed with Salmon and Capers
Appetizers • Author's
Description
Tomatoes stuffed with salmon and capers
Ingredients
- Tomatoes 2 pieces
- Smoked haddock fillet 15 oz
- Capers 1½ spoons
- Olive Oil 3 spoons
- Parsley 0 oz
- Garlic 2 cloves
- Breadcrumbs 2 spoons
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Slice the tomatoes in half crosswise and use a spoon with a sharp edge to remove the seeds and flesh. Pat the tomatoes dry with a paper towel and set them aside. (You can use the flesh for something else.)
Step 2
Remove the skin and bones from the salmon, cut it into small cubes, and place it in a bowl. Chop the capers, garlic, and parsley, and combine them with the salmon. Add one tablespoon of breadcrumbs, three tablespoons of olive oil, salt, and pepper, and mix well.
Step 3
Stuff the tomatoes tightly with the salmon mixture, creating a mound on top. Sprinkle with the remaining breadcrumbs and drizzle with olive oil.
Step 4
Place the tomatoes in a greased baking dish and roast in a preheated oven at 390°F for about thirty-five minutes, or until they are golden brown.
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