Pressed Smoked Salmon Mousse Appetizer

Rinse and dry the tomatoes and cut a thin slice off the top and bottom of each tomato with a serrated knife. Scoop out the pulp and seeds and place the tomatoes on a platter lined with paper towels to drain. Refrigerate until needed.

Combine the softened cream cheese smoked salmon cream lemon juice and black pepper and beat with a hand mixer until filling is soft and well-blended. Scoop the mixture into the barrel of a cookie press or into a pastry bag fitted with a star tip. Squeeze a small amount of the salmon filling into each cherry tomato.