Tomatoes Stuffed With Scrambled Eggs And Smoked Salmon Food

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STUFFED TOMATOES WITH CONFIT VEGETABLES, FRESH HERBS AND SMOKED SALMON



Stuffed Tomatoes with Confit Vegetables, Fresh Herbs and Smoked Salmon image

Provided by Food Network

Time 1h20m

Yield 4 servings

Number Of Ingredients 10

8 medium size tomatoes
4 ounces of smoked salmon
1 carrot peeled and small diced
1 bulb fennel diced
1 branch celery diced
1 red onion diced
1 cup of sour cream
1 cup of chicken stock
1 branch of dill, chives, and Italian parsley
Salt and pepper to taste

Steps:

  • Immerse tomatoes in boiling water for several about 30 seconds to loosen skin. Remove from boiling water and immerse in ice water to refresh. Remove the skin, keeping tomatoes in tacked, then cut the top cap off and reserve, remove the inside and discard. In a small saute pan over medium heat sweat all the vegetables together with a little bit of olive oil, then add the chicken stock and reduce until mixture is almost dry. Once cooked chilled vegetables in bowl over ice and fold the chopped herbs, the tiny bits of smoked salmon and the sour cream. Fill the tomatoes and serve 2 per order.

BAKED TOMATOES STUFFED WITH SALMON, GARLIC, AND CAPERS



Baked Tomatoes Stuffed with Salmon, Garlic, and Capers image

Provided by Food Network

Time 50m

Yield 4 individual appetizer serving

Number Of Ingredients 9

Salt, to taste
Black pepper, freshly ground
2 large, ripe, firm tomatoes, weighing approximately 3/4 pound each
1 tablespoon capers, preferably packed in salt
1 pound salmon
3 1/2 tablespoons extra virgin olive oil
1 tablespoon chopped Italian flat-leaf parsley
1 teaspoon very finely chopped garlic
2 tablespoons fine, dry, unflavored bread crumbs

Steps:

  • Drain the capers if packed in vinegar. Soak, rinse, and drain if packed in salt, then chop fine. Preheat the oven to 400 degrees. Remove the salmon's skin, any loose membranes, and carefully pick out all the bones. Dice the fish finely and put it in a bowl, together with 2 1/2 tablespoons of olive oil, the chopped parsley, garlic, capers, 1 tablespoon of bread crumbs, salt, and several grindings of black pepper. Toss thoroughly. Wash the tomatoes, cut them horizontally in half, and scoop out all the seeds and the centers to make a cup-like hollow. Pat the insides of the tomatoes with paper towels to soak up excess juice, then stuff the tomatoes with the salmon mixture, pressing it down lightly as you do so. There should be enough to form a mound. Sprinkle the tops with the remaining bread crumbs and drizzle with the remaining olive oil, holding back a few drops of the oil to smear the bottom of a baking pan. Place the tomatoes in the oiled baking pan and bake in the upper level of the preheated oven for 35 minutes or until the salmon stuffing has formed a light golden crust. Serve not piping hot, but lukewarm. The dish is also good later, not reheated but at room temperature.;

SMOKED SALMON DEVILED EGGS AND TOMATOES



Smoked Salmon Deviled Eggs and Tomatoes image

I found this awesome spice called smoked paprika. I had a request by my sister-in-law to make some deviled eggs. I had a can of salmon in the pantry and decided to try it with another favorite deviled egg recipe. The result was a huge hit.

Provided by Tejay

Categories     Appetizers and Snacks     Deviled Eggs

Time 2h

Yield 20

Number Of Ingredients 13

12 eggs
10 cherry tomatoes, halved and seeded
4 ounces cream cheese, softened
1 (6 ounce) can skinless, boneless salmon, drained and flaked
2 tablespoons mayonnaise
2 tablespoons spicy brown mustard
1 ½ tablespoons sour cream
1 tablespoon lemon juice
2 tablespoons pickle relish, drained
¼ teaspoon grated lemon peel, or to taste
1 teaspoon smoked paprika
salt and pepper to taste
smoked paprika for garnish

Steps:

  • Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Remove from the heat and let the eggs stand in the hot water for 15 minutes. Drain. Cool the eggs under cold running water. Peel once cold. Halve the eggs lengthwise and scoop the yolks into a bowl. Mash the yolks with a fork.
  • Place the tomatoes, cut sides down, onto a paper towel to drain.
  • Mash the cream cheese with a spoon in a bowl until smooth and workable; stir in the egg yolks, salmon, mayonnaise, brown mustard, sour cream, lemon juice, pickle relish, lemon peel, and 1 teaspoon of smoked paprika until well combined. Season with salt and pepper.
  • Spoon the salmon mixture into the egg halves and cherry tomato halves. Sprinkle with additional smoked paprika for garnish and arrange on a platter. Chill at least 1 hour before serving.

Nutrition Facts : Calories 94.5 calories, Carbohydrate 1.6 g, Cholesterol 122 mg, Fat 7 g, Fiber 0.1 g, Protein 6.4 g, SaturatedFat 2.6 g, Sodium 177.3 mg, Sugar 0.7 g

BAKED TOMATOES STUFFED WITH SALMON, GARLIC & CAPERS



Baked Tomatoes Stuffed With Salmon, Garlic & Capers image

I was looking for different recipes to use all the tomatoes this year from my garden and found this one. It's great but they are not good reheated.

Provided by Nimz_

Categories     Vegetable

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 9

1 tablespoon capers, preferably packed in salt
1 lb salmon
3 1/2 tablespoons extra virgin olive oil
1 tablespoon chopped flat-leaf Italian parsley
1 teaspoon very finely chopped garlic or 1 teaspoon pressed garlic
2 tablespoons unflavored fine dry breadcrumbs
salt
black pepper, ground fresh
2 large firm ripe tomatoes, weighing approximately 3/4 pound each

Steps:

  • Drain the capers if packed in vinegar; soak, rinse, and drain if packed in salt.
  • Chop them fine.
  • Turn the oven on to 400.
  • Remove the salmon's skin, any loose membranes, and carefully pick out all bones.
  • Cut the fish into very small diced pieces and put in a bowl together with 2 1/2 tablespoons of olive oil, the chopped parsley, garlic, capers, 1 tablespoon of bread crumbs, salt and several grindings of black pepper.
  • Toss thoroughly.
  • Wash the tomatoes, cut them horizontally in half, and scoop out all the seeds and the centers to make a cup-like hollow.
  • Pat the inside of the tomatoes with a paper towel to soak up excess juice, then stuff them with the salmon mixture, pressing it down lightly as you do so.
  • There should be enough to form a mound.
  • Sprinkle the tops with the remaining bread crumbs and drizzle with remaining olive oil, holding back a few drops of the olive oil to grease the bottom of a baking pan.
  • Place the tomatoes on the baking pan and bake in the upper level of the preheated oven for 30-35 minutes or until the salmon stuffing has formed a light golden crust.
  • Serve not piping hot, but lukewarm.
  • They are also good later, at room temperature.

Nutrition Facts : Calories 280.8, Fat 17.2, SaturatedFat 2.6, Cholesterol 52.1, Sodium 180.1, Carbohydrate 6.5, Fiber 1.4, Sugar 2.6, Protein 24.7

SOFT SCRAMBLED EGGS WITH SMOKED SALMON AND AVOCADO



Soft Scrambled Eggs With Smoked Salmon and Avocado image

MMMM! This is a wonderful breakfast idea for guests OR if you want to treat yourself. Make sure you scramble the eggs slowly on low heat, it really is the key to perfect scrambled eggs. From Tyler Florence. :-)

Provided by LifeIsGood

Categories     Breakfast

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

8 eggs
3 tablespoons heavy cream
2 tablespoons unsalted butter
salt & freshly ground black pepper, to taste (I use kosher salt)
2 avocados, peeled and cut in slices
8 slices smoked salmon
chives, chopped (optional)

Steps:

  • Crack eggs into a bowl and add the cream, whisk until the eggs look foamy. (Important to whisk to incorporate air into the egg mixture.makes the scrambled eggs turn out light and fluffy.).
  • Heat a large nonstick skillet over medium heat.
  • Add butter and melt until it foams, then turn the heat down to low.
  • Slowly pour in the egg mixture.
  • Using a rubber spatula, slowly stir the eggs from the outside of the pan to the center. (Once eggs begin to set, stirring slowly will create large, fluffy results.).
  • *This takes approximately 10 minute Don't let the eggs brown. Be patient!
  • Season the eggs with salt and pepper.
  • Serve with slices of avocado and smoked salmon. Garnish with chives, if desired.

SMOKED SALMON STUFFED EGGS



Smoked Salmon Stuffed Eggs image

Make and share this Smoked Salmon Stuffed Eggs recipe from Food.com.

Provided by Boomette

Categories     Very Low Carbs

Time 27m

Yield 12 serving(s)

Number Of Ingredients 7

6 eggs
1/4 cup sour cream
1 teaspoon fresh dill, chopped
1/4 teaspoon ground fennel
60 g smoked salmon, finely sliced, cut in 12 squares of about 2 inches
fresh dill
salt and pepper

Steps:

  • In a saucepan, put the eggs and cover with cold water. Bring to boil at high heat. When water begins to simmer, cover the saucepan and remove from the heat. Lest rest for about 12 minutes. Remove the eggs from the hot water and plunge them in cold water to stopped them from cooking. Peel the eggs.
  • Cut the eggs in half and remove the yolks.
  • In a small food processor or with a fork, reduce the egg yolks in a creamy puree with sour cream, chopped dill and fennel seeds. Add salt and pepper.
  • Put the slice of smoked salmon inside half of each egg, it doesn't matter if it exceeds slightly from the egg. With a spoon, stuff the eggs with the egg mixture and garnish with fresh dill.

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