Gluten-Free Salmon Mousse-filled Cherry Tomatoes Recipe

By: Gillian on October 12, 2011

Although this recipe looks tricky, I’m sure with patience you will wow your guests with these delicious gluten-free appetizers. Also, the red of the tomatoes contrasts nicely with the green of the parsley and would be a great starter for a Christmas holiday celebration.

4 oz cream cheese (leave at room temperature for 1 hour to soften)
1 oz smoked salmon
1/4 tsp of lemon juice
2-3 Tbs heavy cream
White pepper

30 cherry tomatoes, washed and dried
Fresh parsley

Add the cream cheese, smoked salmon, lemon juice and heavy cream to a blender or food processor and combine until a smooth texture is achieved. Adjust to taste with white pepper. Chill for 45 minutes in the refrigerator.

Cut off the round bottom of each tomato with a serrated knife. Remove the seeds and pulp and place the tomatoes cut side down on paper towels to drain. Fill the tomatoes with the mousse with a teaspoon (or more elegantly, with a pastry bag fitted with a star tip). Arrange on a bed of fresh parsley which will help prevent the tomatoes from tipping over.

Makes 30 filled tomatoes