- 30 grape tomatoes
- 100g smoked salmon, diced
- 6 capers, chopped
- 1 teaspoon lemon juice
- 1 punnet baby beetroot leaves
- 2 tablespoons salmon caviar
- Step 1Slice one side off each grape tomato and scoop out and discard the pulp and seeds.
- Step 2Combine the smoked salmon, capers, lemon juice and half the baby beetroot leaves.
- Step 3Fill the grape tomatoes with the salmon mixture and to with the remaining baby beetroot herbs and a dab of salmon caviar.