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Ingredients
- 24 x cherry tomatoes
- 1/2 c. heavy cream
- 1 sm smoked trout, about 1/2 lb. (see note)
- 2 dsh Tabasco sauce Freshly grnd white pepper
- 1 bn chives, finely minced
Directions
- Cut a tiny slice off the bottom of each tomato, so it will stand up. Then cut about 1/4 off the top of each tomato. Using a melon-baller, scoop out seeds.
- Turn tomatoes upside down on paper towel to drain for a few min.
- For the mousse: Remove skin and bones of trout; put fish in the bowl of a food processor or possibly blender. Add in the Tabasco and pepper to taste. Process till smooth. (Resulting mix will be dry.)
- Beat cream till it holds stiff peaks. Stir fish into the cream, gently but thoroughly. Refrigeratefor one to 24 hrs.
- Using a pastry bag, pipe a portion of mousse into each tomato. Garnish with a sprinkle of finely minced chives.
- Note: For variation, use smoked salmon mousse.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1507g | |
| Calories 571 | |
| Calories from Fat 265 | 46% |
| Total Fat 30.16g | 38% |
| Saturated Fat 15.14g | 61% |
| Trans Fat 0.0g | |
| Cholesterol 128mg | 43% |
| Sodium 147mg | 6% |
| Potassium 3574mg | 102% |
| Total Carbs 55.45g | 15% |
| Dietary Fiber 16.7g | 56% |
| Sugars 35.93g | 24% |
| Protein 29.8g | 48% |
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