150 g smoked salmon
1 red onion
juice from half a lemon
1 tbsp. crème fraîche
handful of chives
salt and pepper
Optional: red bell pepper
This recipe is not only incredibly delicious and easy to make, it also looks wonderful! Great for breakfast, lunch or as a starter.
Boil the eggs (hard or soft, according to preference).
Slice the avocados in half lengthwise and remove the stone. Draw a knife through the avocado flesh in order to cube it. Make sure not to cut through the skin because you will need this later. Use a spoon to carefully scoop out the cubes into a bowl. Put the empty skins aside for later use!
Peel and dice the onion and add it to the avocado. Cut up the salmon and cut the cucumber into slices, then add to the avocado.
Add the crème fraîche and the juice from half a lemon. Finely chop the chives and add to the mixture.
Season the filling with salt and pepper, and mix gently. Scoop the filling into the empty avocado skins. Peel the eggs and cut them in half. Place the eggs next to and on top of the stuffed avocados. If you like, you can cut up a red bell pepper and add these pieces to the avocado.