Tomatoes Stuffed With Salmon

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

Serves: 4



  • 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.

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