Chips with two different dips

Name: Chips with two different dips
Cook time: 20 min
Total time: 20 min
Yield: 7
Ingredients: 125 g smoked trout fillets; 5-6 Tbsp Whipped cream; 200 g Cream cheese; 2 stem(s) Dill; 7-10 Tbsp salt and pepper; 1 small clove of garlic; 1–2 ripe avocados; 2-3 TABLESPOONS Lemon juice; 2 medium-sized tomatoes; 1-2 TEASPOONS Trout caviar; 1 (approx. 170 g) Roll of potato chips (e.g. "Chipsletten")

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 7

125 g smoked trout fillets
5-6 Tbsp Whipped cream
200 g Cream cheese
2 stem(s) Dill
7-10 Tbsp salt and pepper
1 small clove of garlic
1–2 ripe avocados
2-3 TABLESPOONS Lemon juice
2 medium-sized tomatoes
1-2 TEASPOONS Trout caviar
1 (approx. 170 g) Roll of potato chips (e.g. "Chipsletten")

Directions

1
Coarsely chop the trout fillets and puree them in the cream. Stir in cream cheese. Wash the dill and chop finely except for a little garnish. Stir the dill into the cream. Season to taste with salt and pepper.
2
Peel garlic and chop very finely. Cut avocados in half, remove stone. Remove the flesh from the skin with a spoon. Puree avocado, lemon juice and garlic. Season to taste with salt and pepper.
3
Wash, quarter, seed and finely dice the tomatoes. Stir 3/4 tomatoes into the avocado cream. Serve both creams. Garnish trout cream with dill and caviar, avocado cream with remaining tomatoes.
4
Add chips.