Salmon Stuffed Tomatoes Recipe
Ingredients
| Dairy sour cream | 1 Cup (16 tbs) | |
| Cucumber | 1/4 Cup (16 tbs), chopped | |
| Skim milk | 1/4 Cup (16 tbs) | |
| Lemon juice | 1 Tablespoon | |
| Dill weed | 2 Teaspoon, snipped | |
| Salt | 1/4 Teaspoon | |
| Artichokes | 3 | |
| 9-ounce package frozen artichoke hearts | ||
| 1 15 1/2-ounce can salmon, drained and broken into chunks | ||
| Mushrooms | 1 Cup (16 tbs), sliced | |
| 3 hard-cooked eggs, chopped | ||
| Pepper | 1 Dash | |
| Tomatoes | 6 Large, chilled | |
Directions
For dressing, combine sour cream, cucumber, milk, 1 tablespoon lemon juice, dillweed, and 1/4, teaspoon salt.
Chill.
Add fresh whole artichokes to large amount of boiling salted water; add 1 tablespoon lemon juice.
Cover; reduce heat and simmer about 20 to 30 minutes or till stem is tender and leaf pulls easily from the base.
Drain and cool.
Pull off outer leaves; scoop out choke.
Chop remaining heart into pieces or, cook frozen artichoke hearts according to package directions; drain and chop.
Omit the 1 tablespoon lemon juice.
In mixing bowl combine chopped artichoke hearts, salmon, mushrooms, egg, 1/4 teaspoon salt, and pepper; chill the salmon mixture.
Starting at top, and cutting to, but not through base of tomato, cut each tomato into quarters.
Place on serving plate and spread wedges open; fill with salmon mixture.
Spoon dressing over.
Garnish with fresh dill, if desired.
Chill.
Add fresh whole artichokes to large amount of boiling salted water; add 1 tablespoon lemon juice.
Cover; reduce heat and simmer about 20 to 30 minutes or till stem is tender and leaf pulls easily from the base.
Drain and cool.
Pull off outer leaves; scoop out choke.
Chop remaining heart into pieces or, cook frozen artichoke hearts according to package directions; drain and chop.
Omit the 1 tablespoon lemon juice.
In mixing bowl combine chopped artichoke hearts, salmon, mushrooms, egg, 1/4 teaspoon salt, and pepper; chill the salmon mixture.
Starting at top, and cutting to, but not through base of tomato, cut each tomato into quarters.
Place on serving plate and spread wedges open; fill with salmon mixture.
Spoon dressing over.
Garnish with fresh dill, if desired.
Chef
