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.
