Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lb Salt Salmon
5 Large ripe tomatoes
1 Medium yellow onion; chopped
8 Green onions

I usually scoop the tomato insides out with a large melon baller
attempting to keep the outside shell of the tomato as intact as
possible. Dice the removed insides and place the diced tomatoes and
their shells in the refrigerator while proceeding with the recipe.
Soak the salt salmon after cleaning. Change the soaking water
occasionally to drain off most of the salt. After 3 to 5 hours of
soaking remove all of the skin and the bones. Cut the salmon into
small pieces and placed in a bowl. Add the diced tomatoes and also
add the yellow onion which has been chopped into fairly small pieces.
Cover the mixture with ice cubes until ready to serve. Chop the green
onions very small and place them on top of the tomato mixture that
you will place in the tomato shells to serve. Just as you serve the
shells add a little crushed ice. FROM: THEODORE SEDGWICK (XPST31A)

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