Salmon stuffed tomatoes
  • Temps de préparation: 30 minutes
  • Nombre de personnes:
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Salmon stuffed tomatoes

By 22 February 2023

Ingredients

Instructions

  • 5 Tomatoes
  • 1 Can of natural salmon (185 g)
  • 0.5 Cucumber
  • 1 spring onion
  • 0.5 Lemon
  • 1 tbsp. Couscous (medium grain)
  • 3 sprigs of parsley
  • 4 mint leaves
  • 100 g fresh goat cheese
  • 1 tbsp. tablespoons olive oil
  • Salt
  • Pepper
  1. Choose five firm tomatoes of equal size.
  2. Cut a hat out of four of them. Avoid them. Salt the inside.
  3. Turn them over and place them in a colander to remove the water.
  4. Scald, peel, then deseed the fifth tomato. Cut it into small dice.
  5. Peel the half cucumber. Cut it into very small cubes. Salt them and let them drain.
  6. Let the couscous swell for barely 5 minutes in a bowl of water. Drain it in a fine sieve.
  7. For it into a plate and fluff it with the tines of a fork, so that the grains come off.
  8. Also drain the salmon. Crumble it. Remove the skin and bone fragments that may be in the flesh.
  9. Peel and finely chop the spring onion.
  10. Chop the mint and parsley.
  11. Mash the goat cheese in a bowl.
  12. Add the crumbled salmon, the diced tomato and cucumber, the couscous, the minced onion, the mint and the chopped parsley.
  13. Drizzle with lemon juice and olive oil. Salt. Pepper. Mix gently.
  14. Fill the tomatoes with the preparation and put the caps on top.
  15. Place the tomatoes in the fridge for at least 2 hours before serving.
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Salmon stuffed tomatoes

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