Salmon Filled Tomatoes
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Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 30 min.
Ready in
Ingredients
for
20
- Ingredients
- 20 small, firm Tomatoes (peeled)
- 7 ozs Salmon fillet 150 g (5 oz) chopped, rest diced
- cayenne pepper
- Nutmeg
- ⅜ cup double cream
- 1 egg
- 1 Tbsp butter
- 1 Tbsp Oil
- 2 bunches Arugula
- 5 black Olives (pitted and sliced)
Preparation steps
1.
Heat the oven to 220°C (200°C in a fan oven), 425°F, gas 7.
2.
Cut the tops of the tomatoes and carefully scoop out the flesh and the seeds. Season with salt and ground black pepper inside and out.
3.
Season the chopped fish with salt, cayenne pepper and nutmeg and puree. Add the cream and the egg and blend well. Stir in the remaining fish.
4.
Heat the butter and the oil in an over-proof dish. Fill the tomatoes with the fish mixture, place them in the dish and bake for 7-8 minutes until the filling is firm and lightly browned.
5.
Arrange the rocket on a plate, place the salmon-filled tomatoes on top and garnish with the sliced olives. Goes well with a good champagne.
