Cherry Tomatoes With Salmon Puree

  • 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


Step 1

Cut off tops of tomatoes and remove seeds by squeezing or removing with melon scoop. Let drain inverted on paper towel

Step 2

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.

Step 3

Transfer the puree to a pastry bag fitted with a decorative tip. Pipe it into the tomatoes.

Step 4

Arrange the tomatoes on a platter and chill them lightly covered for at least 1 hour

Step 5

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