Cut a thin slice off each tomato top; scoop out and discard pulp. Invert tomatoes on paper towels to drain. In a bowl, combine the salmon, onion, green pepper, salt and pepper; mix well. Spoon into tomatoes.
In a small mixing bowl, beat the cream cheese and milk until smooth. Insert a star tip into a pastry or plastic bag. Pipe a small amount of cream cheese mixture onto tomatoes. Garnish with dill.
Yield: 2-1/2 dozen