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smpPrep Time: 20 minutes • Makes 18 appetizers
18 cherry tomatoes
1 (6 1/8 oz.) can pink salmon, drained, flaked
2 tablespoons mayonnaise
1 tablespoon drained capers, if desired
1/2 teaspoon dried dill weed
4 sprigs fresh parsley
1. Line cookie sheet with 2 layers of paper towels. Cut
thin slice from bottom of each tomato. With small spoon
or melon baller, carefully hollow out each tomato, leaving
1/8-inch shell. Invert tomato shells onto paper towels
to drain.
2. In small bowl, combine salmon, mayonnaise, capers
and dill; mix well. Spoon about 2 teaspoons filling into
each tomato. Garnish with small parsley leaves. |
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