Instructions

Cut tops off tomatoes with a serrated edge knife. With the tip of the knife, cut round insides and scoop out seeds with a small spoon. Turn tomato shells upside down on absorbent kitchen paper to drain.
Put cheese and cream into a bowl and beat until smooth. Stir in chopped ham, cucumber and chopped dill or chives. Spoon into tomatoes shells, then replace lids. In a bowl, toss salad leaves in dressing until well coated then arrange on 4 plates. Place 3 tomatoes with each plate and serve garnished with slices of cucumber.