Flaky hot smoked salmon, kosher approved, one of Rick Stein’s Food Heroes

Salar Flaky Smoked Salmon Stuffed Tomatoes

recipe by Julia Holding, Ruthin, serves 4 for a light lunch or 6 for a starter

Ingredients:
4 large or 6 small beef tomatoes
1 large avocado
zest of 1 lime
3 tablespoons fresh lime juice
200g ricotta cheese
200g Salar Flaky Smoked Salmon broken into flakes
1 tablespoon hot horse radish sauce
salt and freshly ground pepper to taste
paprika.

Method:
Skin the tomatoes by placing them in a bowl and covering them with boiling water, leave for 1 minute, then drain and cover with cold water.

As soon as they are cool enough to handle remove the skins. Slice the tops off (keep these for garnish) and cut a thin slice off the base so that the tomatoes will stand up on the plate. Remove the core and most of the seeds carefully.

Grate the zest of lime finely and squeeze the lime to get the juice.

Peel and mash the avocado, add the lime zest, juice, horse radish sauce and ricotta cheese. Mix all together well and season to taste.

Add the Flaky Smoked Salmon broken into flakes and combine well with the cheese / avocado mixture.

Stuff each tomato shell so that the filling is piled above the top. Sprinkle with paprika and garnish with a piece of tomato cut from the tops.

Serve in the centre of the plate, sitting on and surrounded by green salad. Garnish with thinly sliced cucumber. DELICIOUS!

Note: if there is too much filling for the size of tomatoes used, keep it in the fridge and enjoy it spread on some crusty bread tomorrow.

To try this recipe, why not buy some Salar Flaky Smoked Salmon from our online shop?

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Salar Flaky Smoked Salmon Stuffed Tomatoes

recipe by Julia Holding, Ruthin, serves 4 for a light lunch or 6 for a starter

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