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40 cherry tomatoes (like I said, you could even use more!)
7 ½ ounces salmon
4 ounces cream cheese, softened
2 tablespoons onions, grated
salt and pepper
2 tablespoons freshly squeezed lemon juice
1 tablespoon half and half, to moisten
No nutrition information available
Cut tomatoes in half, lengthwise. Remove pulp, and invert on paper towel to drain. Combine all other ingredients to form a creamy consistency.
Stuff tomatoes using a small spoon, garnish with parsley, and chill before serving.