2 c. cherry tomatoes
1 (8 oz.) can red salmon
1 tbsp. chili sauce
1 tsp. horseradish
1/2 c. sour cream
2 tbsp. finely chopped parsley
2 tsp. lemon juice
1/4 tsp. salt

Scoop pulp out of tomatoes; drain. Fill with salmon mixture. Chill.