Salmon pâté fillings

Elaboration:

• We wash the tomatoes and cut a small slice at the base so that they stand upright, and from the top, where they are attached to the branch, we cut a piece so that we can fill them. With a small spoon we empty the seeds from them and let them drain upside down.
• Meanwhile, mix the cream cheese with the finely chopped salmon, add pepper and dill and, if desired, chopped spring onion and gherkins.
• We fill a pastry bag with this mixture and fill the tomatoes.