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Rich, smoky trout in little tomato “cups” makes a festive, easy-to-eat combination. You can use both red and yellow cherry tomatoes, if desired.
Prep Time: 20 minutes
Makes 10 (3-piece) servings



• 1/4 pound smoked trout (remove skin if necessary)
• 2 tablespoons reduced-fat sour cream
• 1 tablespoon fresh lemon juice
• 1 tablespoon chopped fresh chives
• Freshly ground black pepper
• 30 large cherry tomatoes (1 pint)
• Chopped fresh chives for garnish (optional)


Place trout in a medium bowl and break up into small pieces with a fork. Add sour cream, lemon juice, and chives; stir to combine. Season generously with pepper.

Using a serrated knife, cut ? inch off the stem end of each tomato and a tiny bit off the bottom so the tomatoes will stand. Remove the seeds using a small melon baller. Fill each hollow tomato with a generous 1/2 teaspoon of the trout salad. Sprinkle each with a few chives, if using, and serve.

Make-Ahead: Trout salad can be made up to 1 day in advance; refrigerate in a covered container and bring to room temperature before using. Tomatoes can be hollowed out up to 1 hour before the party; cover with plastic wrap but do not refrigerate. Fill shortly before serving.

    Nutrition at a Glance
    Per serving:
    40 calories, 2 g fat, 0.5 g saturated fat, 3 g protein, 3 g carbohydrate, 0 g fiber, 75 mg sodium


The South Beach Diet Parties & Holidays Cookbook
© 2006 Arthur Agatston, M.D.


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