Tomatoes Stuffed with Salmon and Capers
⏳ Time
35 minutes
🥕 Ingredients
9
🍽️ Servings
4
Description
Tomatoes stuffed with salmon and capers
Ingredients
- Tomatoes - 2 pieces
- Smoked haddock fillet - 15.9 oz
- Capers - 1½ spoons
- Olive Oil - 3 spoons
- Parsley - 1.4 oz
- Garlic - 2 cloves
- Breadcrumbs - 2 spoons
- Salt - to taste
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Slice the tomatoes in half crosswise and use a spoon with a sharp edge to remove the seeds and flesh. Pat the tomatoes dry with a paper towel and set them aside. (You can use the flesh for something else.)
Step 2
Remove the skin and bones from the salmon, cut it into small cubes, and place it in a bowl. Chop the capers, garlic, and parsley, and combine them with the salmon. Add one tablespoon of breadcrumbs, three tablespoons of olive oil, salt, and pepper, and mix well.
Step 3
Stuff the tomatoes tightly with the salmon mixture, creating a mound on top. Sprinkle with the remaining breadcrumbs and drizzle with olive oil.
Step 4
Place the tomatoes in a greased baking dish and roast in a preheated oven at 392°F for about thirty-five minutes, or until they are golden brown.
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