Avocado cascade

Preparation

On a trip to Dresden we spent a night in the charming little Swiss town of Chur. A delightful discovery as was the hotel’s excellent restaurant. This is what I ordered and it inspired this variation. I love the way the avocado shell is used as a decoration with the filling tumbling and spilling out like a cornucopia.

Take as many ripe avocadoes as you need to give everyone a half.

Carefully spoon out the flesh and chop it up, not too finely. Add a generous amount of small prawns and some chopped up tomatoes. Add the juice of a lemon and fold into some good mayonnaise. You can also add some grated surimi to create extra texture. Chop up finely some dill and add this too. Then place each avocado shell on its side on the serving plate and spoon in the mixture to give the spilling, cascade effect. Add a little more dill for decoration and a couple of cherry tomatoes.