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Tomatoes stuffed with smoked salmon and capers
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Prep Time:
20 minutes
20 minutes
Cook Time:
Total Time:
20 minutes
20 minutes
Grape tomatoes: mild acidity, concentrated flavor, firm when halved.
Ingredients:
- 30 grape tomatoes
- 100g smoked salmon, diced
- 6 capers, chopped
- 5.30 gm lemon juice
- 1 punnet baby beetroot leaves
- 40.00 ml salmon caviar
Instructions:
- Remove the top of each grape tomato and scoop out the pulp and seeds.
- Mix together the smoky salmon, tangy capers, fresh lemon juice, and half of the delicate baby beetroot leaves.
- Stuff the grape tomatoes with the salmon mixture, top them with the remaining baby beetroot herbs, and garnish each one with a dollop of salmon caviar.
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