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Tomatoes stuffed with Shrimp and Salmon
Tomates farcies aux Crevettes et au Saumon

Serves: 4 : 4

Dice the salmon into small cubes; in a bowl, mix with shrimp, juice from one lime, olive oil and shallot. Season with salt and pepper to taste. Cover and refrigerate for one hour. Cut off the top third of the tomatoes and remove the pulp. Discard seeds and cut up the pulp. In a bowl, mix the cream, mustard, 1 Tbsp of chopped dill, salt and pepper. Add the tomato pulp and the marinated salmon/shrimp mixture. Blend well and check seasonings. Stuff the tomatoes with the mixture. Decorate with thin slices of lime and sprigs of dill. Serve chilled.

Recipe Contributed By

Recipe Category: Fish

12 oz raw salmon fillet
6 oz small cooked shrimp
2 limes
2 Tbsp extra-virgin olive oil Available Online
1 shallot, chopped
Salt and pepper
1/3 cup whipping cream
1 tsp Dijon mustard Available Online
Small bundle of dill

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