Instructions: Cut a tiny slice off the bottom of each tomato, so it will stand up. Then cut about 1/4 off the top of each tomato. Using a melon-baller, scoop out seeds.

Turn tomatoes upside down on paper towel to drain for a few minutes.

For the mousse: Remove skin and bones of trout; put fish in the bowl of a food processor or blender. Add the Tabasco and pepper to taste. Process until smooth. (Resulting mixture will be dry.)

Beat cream until it holds stiff peaks. Stir fish into the cream, gently but thoroughly. Chill for one to 24 hours.

Using a pastry bag, pipe a portion of mousse into each tomato. Garnish with a sprinkle of finely chopped chives.

Note: For variation, use smoked salmon mousse.

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