Trout-and-Tomato Salad With Black Pepper Vinaigrette

Southern Living
8 servings


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1 (10-ounce) rainbow trout fillet with skin*
1 tablespoon kosher salt
1 tablespoon sugar
1 tablespoon coarsely ground pepper
1/2 cup chopped fresh dill
2 tablespoons dry sherry
3 tablespoons cognac
2 tablespoons orange liqueur
8 large plum tomatoes
2 cups assorted baby greens


Make shallow cuts, 1/4 inch apart, on skin side of fish. Sprinkle with salt and next 3 ingredients; drizzle with sherry, cognac, and orange liqueur. Cover and chill 48 hours, turning once.

Cook tomatoes in boiling water 30 seconds; drain. Plunge into ice water to stop the cooking process. Drain and peel tomatoes. Cut a 1/4-inch-thick slice from top and bottom of each tomato. Scoop out pulp, and discard. Place each tomato on a serving plate; stuff with about 1/4 cup greens, allowing greens to extend from tomato. Drizzle with Black Pepper Vinaigrette. Cut fish into thin slices, and arrange around tomato.

*Smoked salmon may be substituted for trout and next 7 ingredients.

Created date

October 2003