Smoked Salmon Tomato Cups

By polloazul

Ingredients

• Filling
• 1 8-ounce box cream cheese, room temperature (not whipped or lite)
• ¼ cup mayonnaise
• 3 tablespoon Thai Sweet Chili Sauce, such as Mae Ploy
• 2 tablespoons prepared horseradish, drained well
• ½ teaspoon kosher salt
• 8 ounces smoked salmon, flaked
• 2 cups English hot house cucumber, unpeeled & diced very small
• ¼ cup sundried tomatoes, diced small
• ¼ cup chives, snipped small
• 2 tablespoons dill, roughly chopped

Details

Servings 8

Preparation

Step 1

1. Using an electric mixer or food processor, blend cream cheese, mayonnaise, chili sauce, horseradish and salt.

2. By hand, fold in the salmon, cucumbers, sundried tomatoes, chives and dill. Cover and refrigerate until ready to use.

Tomatoes
24 small Roma tomatoes (or any small variety)

1. Cut the tomatoes in half, crosswise or lengthwise. Slice a tiny portion off each bottom so that the tomatoes will sit upright onto a serving platter.

2. Remove seeds and juice. Arrange top side down onto paper toweling to drain out any excess liquid (15 minutes).

3. Generously stuff each tomato with the filling, then arrange on serving platter.

Serve
Sprinkle any of leftover herbs used in the recipe over the platter and serve.