Thinly slice away the stem end from the tomatoes. Spoon out all of the seeds. Season with salt and turn upside down on a rack for 15 minutes. Bring a large pot of water to a boil and add the salt cod. Reduce heat and simmer for 10 minutes. Drain and refresh. Remove the skin and bones from the cod and chop very fine. Stir in the fromage frais, crÅme fraöche, mustard, red pepper, lemon juice and chives. Season with salt and pepper. Fill the tomatoes. Garnish with a black olive. Serve on a platter lined with the lettuce leaves.
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1 lettuce
12 medium tomatoes
3/4 lb salt cod soaked in milk for 24 hours and drained
