Instructions: Immerse tomatoes in boiling water for about 30 seconds to loosen skin. Remove from boiling water and immerse in ice water to refresh. Remove the skin, keeping tomatoes intack, 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, chill vegetables in bowl over ice and fold in the chopped herbs, the tiny bits of smoked salmon and the sour cream. Fill the tomatoes and serve 2 per order.

This recipe yields 4 servings.

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