Stuffed Tomatoes with Cream Cheese and Herbs

Name: Stuffed Tomatoes with Cream Cheese and Herbs
Yield: 60
Ingredients: 5 days' worth of tomatoes (1 kg); For the filling; 1 packet of cream cheese, an American-style creamy cheese (227 g); 2 tablespoons of finely chopped onion; 250 g of smoked salmon, flaked; 3 tablespoons of milk; 1 tablespoon of lemon juice; 2 1/2 tablespoons of drained and rinsed capers (for garnish)

1
5 days' worth of tomatoes (1 kg)
2
For the filling
3
1 packet of cream cheese, an American-style creamy cheese (227 g)
4
2 tablespoons of finely chopped onion
5
250 g of smoked salmon, flaked
6
3 tablespoons of milk
7
1 tablespoon of lemon juice
8
2 1/2 tablespoons of drained and rinsed capers (for garnish)

Ingredients

1
5 days' worth of tomatoes (1 kg)
2
For the filling
3
1 packet of cream cheese, an American-style creamy cheese (227 g)
4
2 tablespoons of finely chopped onion
5
250 g of smoked salmon, flaked
6
3 tablespoons of milk
7
1 tablespoon of lemon juice
8
2 1/2 tablespoons of drained and rinsed capers (for garnish)

Directions

1
Cut the top off each tomato as if it were a lid
2
Remove the pulp and turn the tomatoes over paper towels to drain
3
Prepare the filling: in a small bowl, mix together the cream cheese, onion, salmon, milk, lemon juice, and capers until smooth
4
Fill each tomato with 1 tablespoon of the mixture and garnish with a caper
5
Refrigerate until serving time
6
26 calories per serving