Tomatoes stuffed with trout tartare

Name: Tomatoes stuffed with trout tartare
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 4 small, firm tomatoes; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 25 g Almond kernels without skin; 1 Shallot; 4 stalks of chives; 200 g Salmon trout fillet without skin; 150 g Smoked trout fillet; 1 TABLESPOON Lemon juice; 7-10 Tbsp Pepper; 0?$? drop of Tabasco; 2 TABLESPOONS Olive oil; 20 g Trout caviar; 7-10 Tbsp pink pepper berries and chervil

AUTHOR
Kerry Mosley

DIFFICULTY
very easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

4 small, firm tomatoes
7-10 Tbsp Salt
7-10 Tbsp Pepper
25 g Almond kernels without skin
1 Shallot
4 stalks of chives
200 g Salmon trout fillet without skin
150 g Smoked trout fillet
1 TABLESPOON Lemon juice
7-10 Tbsp Pepper
0?$? drop of Tabasco
2 TABLESPOONS Olive oil
20 g Trout caviar
7-10 Tbsp pink pepper berries and chervil

Directions

1
Wash the tomatoes, grate them dry, cut them in half crosswise, hollow them out and put the inside of the tomatoes aside. Dab tomatoes dry and season inside with salt and pepper. Roast almonds in a pan without fat. Take them out, let them cool down a little and chop them into small pieces.
2
Peel and finely dice the shallots. Wash the chives, shake dry and cut the stalks into small rolls. Wash the trout fillet, dab dry and pull out any bones. Cut both types of trout fillet separately into very small cubes
3
Mix fresh trout cubes, lemon juice, diced shallots and chives. Season with salt, pepper and Tabasco. Stir in olive oil, smoked trout and almonds and chill. Dab the inside of the tomatoes dry, chop roughly and add to the trout tartare. Chill until ready to eat. Just before serving, stuff the tomatoes with the tartar and garnish with some trout caviar, pink pepper berries and chervil