Tomatoes with Salmon Stuffing

Ingredients

• 4 medium-size fresh tomatoes
• 8 ounces canned salmon, skin and bones removed
• 1 cup cooked rice
• ½ cup mayonnaise
• juice of ½ lemon
• 2 tbsp parsley, chopped
• 2 to 3 drops of Tabasco sauce
• salt and pepper
• 2 hard boiled eggs
• fresh parsley sprigs
• 2 pitted black olives, halved

Preparation

With a knife, slice tops off tomatoes. Scoop out pulp. Set aside tomato skins. Chop tomato pulp. In a bowl, mix with salmon, rice, mayonnaise, lemon juice, parsley and seasonings. Stuff tomato skins with mixture. Set aside. Separate egg whites and yolks. Pass egg yolks through a sieve. Set aside finely chop egg whites. Sprinkle each stuffed tomato with islands of egg whites and yolks. Garnish with a parsley sprig and half-olive.