Ingredients
1 box cherry tomatoes
1, 5 1/2 oz. can St. Jean’s canned smoked salmon
2 green onions, finely chopped
1 green pepper, finely chopped
Dash pepper
Squeeze of lemon juice
2 tablespoons chopped parsley (30 lm.)
Preparation
Cut off and discard tops of tomatoes and cut a very thin slice off the bottoms so they will sit steadily. Remove pulp from insides and pat dry. Cover and refrigerate. Combine tomato pulp, well chopped, with rest of ingredients, cover and chill. Fill tomatoes with the stuffing about two or three hours before serving and arrange on lettuce leaves on a serving platter.
