Avacado And Tomato Appetizer

1 large ripe avocado
grated rind and juice of 1/2 lemon g/4 .oz low-flit soft cheese I tablespoon grated onion
1 clove garlic, peeled and crushed
1 teaspoon chopped tarragon
few drops of Tabasco
salt
freshly ground black pepper
4 large tomatoes
fresh parsley, to garnish
1 tablespoon lumpfish roe (optional)

Cut the avocado pear in half and remove the stone. Scoop out the avocado flesh into a mixing bowl and immediately pour over the lemon rind and juice to prevent discoloration. Mash the avocado roughly with a fork, until fairly smooth. Stir in the cheese, onion, garlic and tarragon. Add the Tabasco sauce, and salt and pepper to taste. Either use the avocado filling at once, or place in a dish, cover immediately and chill until required. It will keep for several hours in the refrigerator without browning.

Cut the tops off the tomatoes and scoop out the seeds from the centre. Turn the tomatoes upside down for a minute to drain off the juice. Place the tomatoes on a serving dish or on individual dishes. Pile the avocado mixture into the tomatoes. Garnish with parsley, or, for a special occasion, sprinkle the lumpfish roe on to the tops. Serve at once.

SERVES 4