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Stuffed Tomatoes #3

ingredients

serves 4
4 large tomatoes, peeled
100 g (4 oz) cream cheese
milk
30 g (2 tbsp) lumpfish roe
lemon juice
10 g (1 tbsp) grated onion
pepper

method

1. Cut the tops off the tomatoes, scoop out the seeds (reserve the tops and seeds for use in a soup).

2. Mix the cream cheese with a little milk, just to soften it.

3. Add the lumpfish roe and lemon juice to taste.

4. Stir in the grated onion.

5. Season with pepper (you shouldn't need salt as the roe will be fairly salty) .

6. Mix everything together well and stuff the tomatoes with the mixture. Refrigerate until required.

7. Serve on crispy lettuce with some hot French bread.

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