Salmon-Stuffed Cherry Tomatoes
Improvise and use leftover cooked salmon and cherry tomatoes fresh from the Farmer's Market (or your garden)!
Servings: 12 servings (2 stuffed tomatoes per serving)
Ingredients
- One 7.5 ounce can salmon
- ⅓ cup mayonnaise
- ⅓ cup chopped black olives
- ½ stalk celery, minced
- 1 teaspoon freshly squeezed lemon juice
- ½ teaspoon horseradish
- 2 dashes salt
- 24 large cherry tomatoes
- 2 tablespoons chopped chives
Instructions
- Drain salmon and remove skin and bones. Flake salmon and blend with mayonnaise, olives, celery, lemon juice, horseradish and salt.
- Slice the tops from the cherry tomatoes with a very sharp serrated knife. Remove the pulp with a tomato corer/scooper and discard.
- Stuff the salmon mixture into the tomatoes and sprinkle with chives.
Notes
- It's easiest to get the pulp out of the cherry tomatoes with a small grapefruit spoon or tomato scooper/corer.
- To prevent these prepared appetizers from rolling around on the platter, gently slice the bottom of the tomato to create a flat surface.
- If you are preparing this recipe as GLUTEN FREE, just make sure that you are using a brand of mayonnaise that is GF.
Nutrition
Serving: 1serving | Calories: 82kcal | Carbohydrates: 2g | Protein: 5g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 17mg | Sodium: 265mg | Potassium: 149mg | Fiber: 1g | Sugar: 1g | Vitamin A: 319IU | Vitamin C: 9mg | Calcium: 60mg | Iron: 1mg