SMOKED TROUT SALAD IN CHERRY TOMATO CUPS

Directions 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.