With sharp knife, slice tops off tomatoes. Scoop out the tomato pulp. Mix together pulp, flaked salmon, onion and celery salt. Chill mixture and tomato shells. Just before serving, stuff salmon mixture into tomato shells so that it mounds. Serve stuffed tomatoes on a bed of leafy lettuce leaves.
This page originally published as part of the electronic Gourmet Guide between 1994 and 1998.
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Modified April 2007
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