Tomatoes Stuffed with Salmon

A light appetizer of halved tomatoes stuffed with a creamy salmon mixture, served with parsley oil and bean salad.

Healthy Seafood Appetiser Salmon Salad Cold Starter

Estimated Nutrition

Calories

1456.1

kcal / serving

5824.2 kcal total

Carbs

9.7g

per serving

38.6 g total

Fat

148.5g

per serving

594.1 g total

Protein

28.1g

per serving

112.5 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

tbsp

Mayonnaise

ready-made

tbsp

splash

tbsp

tsp

NutsSeeds

piece

Garlic

cloves, peeled, left whole

bunch

Parsley

fresh leaves only

Walnut

chopped

pinch

Salt

to taste

piece

Garlic

clove, crushed

pinch

Black Pepper

freshly ground, to taste

OilsFats

500

Rapeseed Oil

tbsp

Olive Oil

Seafood

350

Salmon Fillet

cooked leftover, flaked

tbsp

Smoked Salmon

shredded

Vegetables

piece

Tomato

firm, cut in half, seeds removed

150

French Bean

trimmed

piece

Shallot

small, sliced

Method

Stir the beans and shallot rings into the dressing.

Serve two tomato halves per plate drizzled with parsley oil and salad.

Blend garlic, parsley, and walnuts in a food processor until fine.

Slowly pour in 500ml of rapeseed oil while blending until smooth.

Mix salmon, mayonnaise, garlic, ketchup, and vinegar in a large bowl.

Stuff the tomato halves with the salmon mixture.

Blanch 150g of French beans in salted boiling water for 2 minutes.

Drain beans and refresh under cold water.

Whisk olive oil, vinegar, and mustard to create a dressing.