A sit-down snack that’s great to serve before venison steaks.
- 4 large tomatoes
- 3/4 cup salmon (or rainbow trout), cubed
- 1 garlic, minced
- 2 tbsp fresh dill, minced
- 4 tbsp fresh breadcrumbs
- 2 tbsp extra-virgin olive oil
Hollow out tomatoes. Combine salmon, garlic, dill, breadcrumbs and oil. Stuff tomatoes with mixture and bake in a 400°F oven for 30 minutes or until fish is opaque.