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Ingredients
4 tomatoes, peeled and de-seeded, cut in half.
200g smoked salmon
150g ricotta
200g egg noodles
½ bunch dill fronds, finely chopped
1 tbsp baby capers, finely chopped
1 small clove of garlic, crushed to a paste
Method
Mix together the ricotta, dill, capers and garlic, then stuff into the tomato halves.
Wrap each stuffed tomato with a slice of smoked salmon then wind the noodles around the outside of each salmon wrapped tomato.
Deep fry the noodle wrapped tomato until the noodles are crispy and golden brown and serve.
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