“This is a great little appetizer to start things off!” - by TMCKASUN
Ingredients
Adjust Servings
Original recipe yields 50 stuffed cherry tomatoes
Directions
- Rinse and dry the tomatoes, and cut a thin slice off the top and bottom of each tomato with a serrated knife. Scoop out the pulp and seeds, and place the tomatoes on a platter lined with paper towels to drain. Refrigerate until needed.
- Combine the softened cream cheese, smoked salmon, cream, lemon juice, and black pepper, and beat with a hand mixer until filling is soft and well-blended. Scoop the mixture into the barrel of a cookie press or into a pastry bag fitted with a star tip. Squeeze a small amount of the salmon filling into each cherry tomato.
Nutrition
Amount Per Serving (25 total)
- Calories
- 46 cal
- 2%
- Fat
- 3.9 g
- 6%
- Carbs
- 1.9 g
- < 1%
Based on a 2,000 calorie diet
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Reviews (4)
Rate This Recipe
"This sounds wonderful. I'll be taking this to a potluck in a couple of days..... I'll post back later how it all came together and how the PUPU (Hawaiian for appetizer) whet over! I'll rate this at 5 ..." See morestars to start with just because it sounds so yummy! Well I fixed this for a potluck last night. I found it difficult to clean the pulp out of the cherry tomatoes and very time consuming. I tried to mince the salmon into as small a chunks as possible but it still wasn't fine enough to go through the biggest tip of my pastry bag. I ended up using a plastic bag with a corner cut off. I did use a about 4oz. of salmon as that was what was in the jar and used about 1/4tsp of black pepper. The taste was mild and I think next time I would spice them up a bit with finely chopped olives, jalapeno, and a 1/2tsp of salt. This would be great as a vegetable dip if you didn't want to mess with all those little tomatoes! I'm lowering it to 4 stars because of the prep time."
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