1. Place the tomatoes on a work surface.
2. Cut off little "hats" with a sharp knife.
3. Whip the cream until firm, season with salt and pepper. Add the chopped salmon or ham to the cream along with the chopped chives.
4. With a small spoon, place a little of the cream mixture on top of the tomato and cover with its "hat."

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Photo: Prince de Bretagne