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Trout-and-Tomato Salad With Black Pepper Vinaigrette

Yield 8 servings


  • 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
  • Black Pepper Vinaigrette

How to Make It

  1. 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.

  2. 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.

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

Biltmore Estate