Tomato and Zucchini Canapes with Salmon Filling

Rinse tomatoes, slice off a lid from each and scoop out seeds with a melon baller.

Rinse, trim and slice zucchini.

Rinse lemon with hot water, wipe dry and finely grate zest. Squeeze juice. Rinse salmon, pat dry and finely chop. Mix salmon with crème fraîche and chives. Season with lemon juice, salt and pepper. Transfer salmon mixture to a pastry bag and pipe about half of mixture into the hollowed tomatoes. Pipe remaining mixture onto zucchini slices.