Salmon Stuffed Tomatoes
|Dairy sour cream||1 Cup (16 tbs)|
|Chopped cucumber||1⁄4 Cup (4 tbs)|
|Skim milk||1⁄4 Cup (4 tbs)|
|Lemon juice||1 Tablespoon|
|Snipped dill weed/1/2 teaspoon dried dill weed||2 Teaspoon (Fresh)|
|Artichokes/1 package, 9 ounce frozen artichoke hearts||3|
|Canned salmon||15 1⁄2 Ounce, drained and broken into chunks (1 Can)|
|Sliced fresh mushrooms||1 Cup (16 tbs)|
|Hard cooked eggs||3 , chopped|
|Tomatoes||6 Large, chilled|
For dressing, combine sour cream, cucumber, milk, 1 tablespoon lemon juice, dillweed, and 1/4, teaspoon salt.
Add fresh whole artichokes to large amount of boiling salted water; add 1 tablespoon lemon juice.
Cover; reduce heat and simmer about 20 to 30 minutes or till stem is tender and leaf pulls easily from the base.
Drain and cool.
Pull off outer leaves; scoop out choke.
Chop remaining heart into pieces or, cook frozen artichoke hearts according to package directions; drain and chop.
Omit the 1 tablespoon lemon juice.
In mixing bowl combine chopped artichoke hearts, salmon, mushrooms, egg, 1/4 teaspoon salt, and pepper; chill the salmon mixture.
Starting at top, and cutting to, but not through base of tomato, cut each tomato into quarters.
Place on serving plate and spread wedges open; fill with salmon mixture.
Spoon dressing over.
Garnish with fresh dill, if desired.