Salar Flaky Smoked Salmon Stuffed Tomatoes
Smoked Salmon, Lime and Ricotta Stuffed Tomatoes
Recipe Information
| serves | SALMON PORTION |
COURSE | COOKING METHOD |
PREPARATION TIME |
|
|---|---|---|---|---|---|
| 6 | Smoked Salmon | Starter,Savoury | Uncooked | Less than 30 minutes |
Ingredients
- 4 large or 6 small beef tomatoes
- 1 large avocado
- zest of 1 lime
- 3 tbsps fresh lime juice
- 200g ricotta cheese
- 200g Salar Flaky Smoked Salmon broken into flakes
- 1 tblsp hot horse radish sauce
- salt and freshly ground pepper to taste
- paprika.
Method
Skin the tomatoes by placing them in a bowl and covering them with boiling water, leave for 1 minute, drain and cover with cold water, as soon as they are cool enough to handle remove the skins. Slice the tops off (keep these for garnish) and cut a thin slice off the base so that the tomatoes will stand up on the plate. Remove the core and most of the seeds carefully.
Grate the zest of lime finely and squeeze the lime to get the juice.
Peel and mash the avocado, add the lime zest, juice, horse radish sauce and ricotta cheese. Mix all together well and season to taste.
Add the Flaky Smoked Salmon broken into flakes and combine well with the cheese / avocado mixture.
Stuff each tomato shell so that the filling is piled above the top. Sprinkle with paprika and garnish with a piece of tomato cut from the tops.
Serve in the centre of the plate, sitting on and surrounded by green salad. Garnish with thinly sliced cucumber. DELICIOUS!
Note: if there is too much filling for the size of tomatoes used, keep it in the fridge and enjoy it spread on some crusty bread tomorrow.
