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.

NOTE: This recipe is part of an entire South Beach Diet party plan -- Hors d'Oeuvres Party for a Crowd (click link for party plan and many more recipes).

Makes 10 (3-piece) Servings
Prep Time: 20 minutes

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 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 Per Serving: 40 calories, 2 g fat, 0.5 g saturated fat, 3 g protein, 3 g carbohydrate, 0 g fiber, 75 mg sodium.