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Ingredients
| red tomatoes: 2 |
| salted butter: 1/4 cup |
| sour cream: 1 lb |
| shallot onions: 1 (minced) |
| fresh dill weed (sprigs): 4 Tbl (chopped) |
| Kosher salt |
| peppercorns (cracked) |
| white wine: 1 Tbl |
| horseradish sauce: 1 Tbl |
| smoked chinook salmon: 0.25 lb (room temperature) |
| parsley: 2 Tbl (minced) |
Grilled (Broiled) Tomatoes With Smoked Salmon
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
15 min -
Servings
4 serving(s)
Tags
- Preheat grill or broiler – ready for use at med high heat.
- Blend sour cream, shallot, dill, salt, pepper, wine and horseradish and set aside.
- Split tomatoes in half. In the top of each half, scoop about 3 T of the seeds and pulp out of center. Sprinkle each half with salt.
- Place tomatoes on grill or broiler cut-side down. Wait 5 minutes and turn tomatoes over. Place 1 T butter in cavity of tomato. Wait till butter is melted, about 5 minutes. Remove from grill/broiler.
- Add 2 T Smoked salmon to cavity, put 2-3 tablespoons sour cream sauce over salmon and tomato. Sprinkle with minced parsley and serve.