Tomatoes Stuffed With Salmon

A sit-down snack that’s great to serve before venison steaks.

Serves: 4

Ingredients

• 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

Preparation

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.