Ingredients35 m servings 46 cals
- 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.
Per Serving: 46 calories; 3.9 g fat; 1.9 g carbohydrates; 1.4 g protein; 12 mg cholesterol; 48 mg sodium. Full nutrition
ReviewsRead all reviews 5
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...
I gave this 3 stars for the idea, but read the reviews and could tell the mousse would be a little shy on flavor. So I took the tomato idea and ran with it. I have posted what I did as Smoked Sa...
These were fantastic the filling is delicous. yes the gutting of the tomatoes is messy and time consuming but it is well worth it.
creamy,soft,did the mousse overnight and added just a bit of onion for more flavoring.