Ingredients: |
Ingredients: 40 large ripe cherry tomatoes,rinsed and dried
4 oz. cream cheese, room temp.
1/2 lb. smoked salmon (ends and trimmings may be used) finely chopped
2 Tbl.fresh lemon juice
1 Tbl. finely minced onion
Whipping cream
Garnishes
2 tsp. fresh dill or 1 tbl. dried
Capers,rinsed and drained
watercress or parsley
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Directions: |
Directions:Using knife with serrated edge,cut across the top of tomato at stem end. Using small end of melon scoop,carefully hollow out seeds and pulp;leaving 1/4" shell. Turn tomatoes upside down on paper towels to drain.
Place cream cheese in medium bowl. Add salmon,lemon juice and onion and mix lightly. Add enough cream to give smooth consistency and blend well. Add salt ,if needed, and pepper.
Using small spoon,or pastry bag fitted with large star tip,fill tomatoes with salmon pate,mounding mixture slightly. Put sprig of dill and a caper on top of each. Arrange timbales on serving platter and garnish with watercress or parsley.
Timbales may be prepared 1 day in advance, covered with [plastic wrap and stored in refrigerator. |
Personal
Notes: |
Personal
Notes: Found this page from Bon Appettit,Sept. 1978, in with the Cooking Club recipes so I presume we made this. I have a vague recollection of the smoked salmon. At any rate it sounds luscious and it something we should try again! I would only use fresh dill...dried just doesn't have the punch.
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This recipe for Petite Tomato Timbales is from