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)