Cherry Tomatoes With Salmon Puree2013-06-20
- Servings : 36
- 1 pint cherry tomato
- 1 cup cooked salmon, skinned and boned
- 3 oz cream cheese, softened
- 1 hard boiled egg, quartered
- 3 Tbs brandy
- 1 Tbs butter, softened
- 1 Tbs dill, snipped
- 1 Tbs lemon juice
- salt and pepper, to taste
Cut off tops of tomatoes and remove seeds by squeezing or removing with melon scoop. Let drain inverted on paper towel
In a food processor, fitted with the steel blade or in a blender in batches puree the salmon, cream cheese, egg, brandy,butter, snipped dill, and lemon juice. Add salt and pepper to taste.
Transfer the puree to a pastry bag fitted with a decorative tip. Pipe it into the tomatoes.
Arrange the tomatoes on a platter and chill them lightly covered for at least 1 hour