STUFFED TOMATOES

Serves 6

Ingredients

• 1 pound smoked trout or salmon
• 1 egg, beaten
• 6 large tomatoes
• dash pepper
• 1 teaspoon salt
• 1 cup cooked rice
• 3/4 cup grated cheese
• 1 tablespoon melted butter
• 1/4 cup dry bread crumbs

Directions 

Wash the tomatoes removing stem ends and centers. Sprinkle with salt. Coarsely flake the fish. Combine the rice, cheese, egg and smoked fish seasoning to taste with pepper. Fill the tomatoes with this mixture and place in a well-greased baking dish, 10 x 6 x 2 inches. Add the melted butter to the bread crumbs, mix and sprinkle over top of tomatoes. Bake in a moderate oven, 350, for 25-30 minutes or until tomatoes are tender. Serve on crisp lettuce leaves.

Adapted from a recipe in "Fish Recipes from the Great Lakes", Bureau of Commercial Fisheries, U.S. Fish and Wildlife Service, 1965)
(UW Sea Grant Advisory Services