- Cut the tomatoes in half and discard the flesh and seeds with the scoop, then chop the flesh finely and put in sieve to drain off the liquid; cut the salmon into small pieces. Preheat the grill at high and then line the grill rack with the foil.
- In a bowl, beat the eggs and egg whites together with the water and pepper. Heat the saucepan and then add the egg mixture, cook for 1 minute, stirring. Now stir in the salmon and drained tomatoes.
- Cook, stirring for 4 minutes or until the eggs are set. At the same time, grill the half tomatoes for 2 minutes.
- Arrange the tomatoes half on the dish and then fill them with the salmon and egg mixture. Scatter over the chives and serve.