Two kinds of filled chips with trout cream cheese and avocado cream

Name: Two kinds of filled chips with trout cream cheese and avocado cream
Cook time: 20 min
Total time: 20 min
Yield: 7
Ingredients: 125 g smoked trout fillets; 50 g Whipped cream; 200 g Double cream cream cheese; 1-2 stem(s) Dill; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1-2 TEASPOONS Trout caviar; 1/2 small clove of garlic; 2 ripe avocados; 1-2 TABLESPOONS Lemon juice; 1 Tomatoes; 1 package (170 g) Chipsletten

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 7

125 g smoked trout fillets
50 g Whipped cream
200 g Double cream cream cheese
1-2 stem(s) Dill
7-10 Tbsp Salt
7-10 Tbsp Pepper
1-2 TEASPOONS Trout caviar
1/2 small clove of garlic
2 ripe avocados
1-2 TABLESPOONS Lemon juice
1 Tomatoes
1 package (170 g) Chipsletten

Directions

1
For the trout cream, puree the trout filet and whipped cream. Add cream cheese and stir until smooth. Wash the dill, dab dry and chop the flags, except for a flag for garnishing, and stir into the cream.
2
Season trout cream with salt and pepper. Pour cream into a small bowl and garnish with dill and trout caviar. For the avocado cream, peel garlic and chop very finely. Halve the avocados and remove the stone.
3
Remove the flesh from the skin with a spoon. Puree avocado and lemon juice briefly. Season to taste with salt and pepper. Wash, clean, quarter and seed the tomato. Cut the flesh into small cubes.
4
Stir 3/4 of the tomatoes into the cream and fill into a small bowl. Garnish with remaining tomato cubes. Serve with 2 dips of chips.