Avocado Boats with Salmon Gravadlax, Cream Cheese and Herbs

Recipe: Eunice Muscat

Ingredients

1 ripe but firm avocado, halved and pitted

80–100g (3–3.5 oz) salmon gravadlax, sliced

2–3 tbsp cream cheese (plain or herbed)

1 tsp lemon or lime juice

1 tbsp chopped fresh herbs (dill, chives, parsley or a mix)

Freshly ground black pepper

Optional garnish: capers, lemon zest,

microgreens, or red onion slivers

Method

Cut the avocado in half and remove the pit. If the cavity seems small, use a spoon to gently scoop out a bit more flesh to create space for the filling.

Drizzle each half with a little lemon or lime juice to keep the avocado from browning.

In a small bowl, mix the cream cheese with the chopped herbs and a few grinds of black pepper.

For added brightness, you can stir in a squeeze of lemon juice or a touch of horseradish if desired.

Spoon the herbed cream cheese into the center of each avocado half. Fold or roll the slices of salmon gravadlax and gently nestle them on top or partially into the cream cheese filling.

Garnish with extra herbs, capers, lemon zest, red onion slivers, or microgreens for added flavor and visual appeal.

Serve immediately with crusty bread, rye toast, or cucumber ribbons for scooping.