• Cooking Time:
  • Servings: 10
  • Preparation Time:



  • ¼ 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 1/8 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 ½ teaspoon of the trout salad. Sprinkle each with a few chives, if using, and serve.
  • Makes 10 (3-piece) servings
  • Per serving: 40 calories, 2 g fat, 0.5 g saturated fat, 3 g protein, 3 g carbohydrate, 0 g fiber, 75 mg sodium
  • 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.

Categories: Fish  Misc. Salad  Salad  South Beach  Vegetable 
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