Recipe courtesy of Remi Lauvand

Stuffed Tomatoes with Confit Vegetables, Fresh Herbs and Smoked Salmon

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  • Level: Easy
  • Total: 1 hr 20 min
  • Prep: 1 hr
  • Cook: 20 min
  • Yield: 4 servings
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8 medium size tomatoes

4 ounces of smoked salmon

1 carrot peeled and small diced

1 bulb fennel diced

1 branch celery diced

1 red onion diced

1 cup of sour cream

1 cup of chicken stock

1 branch of dill, chives, and Italian parsley

Salt and pepper to taste


  1. Immerse tomatoes in boiling water for several about 30 seconds to loosen skin. Remove from boiling water and immerse in ice water to refresh. Remove the skin, keeping tomatoes in tacked, then cut the top cap off and reserve, remove the inside and discard. In a small saute pan over medium heat sweat all the vegetables together with a little bit of olive oil, then add the chicken stock and reduce until mixture is almost dry. Once cooked chilled vegetables in bowl over ice and fold the chopped herbs, the tiny bits of smoked salmon and the sour cream. Fill the tomatoes and serve 2 per order.