Seafood and Meat Recipes - Tomatoes Stuffed with Cheese and Salmon Recipe

Ingredients

• 8 beef tomatoes

• butter for the mould

• 1 small red onion

• 100 g/3 1/2 oz mushrooms

• 300 g/11 oz salmon fillet

• 1 bunch chives

• 300 g/10 oz Limburger cheese

• salt

• pepper

• 2 bunch rocket

• 3 tablespoons oil

Serves 4

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Method:

1. Cut the tops off the tomatoes and carefully hollow out with a teaspoon.

2. Preheat the oven to 180°C (350°F), Gas mark 4. Butter a gratin dish generously.

3. Peel the onions and clean the mushrooms. Cut both into thin slices. Remove the skin from the salmon with a sharp knife and cut into fine strips.

4. Chop up the chives and dice the cheese finely. Stir all the ingredients together. Season with salt and pepper.

5. Put the hollowed out tomatoes next to each other in the gratin dish and fill with the salmon and cheese mixture. Bake in the oven for about 20 minutes.

6. Fry the rocket briefly in hot oil, season with salt and pepper. Serve the fried rocket with the stuffed tomatoes.