Avocado Hackerle with Trout Caviar

Cut the avocados in half lengthwise and remove the stones. Remove the flesh from the skins with a spoon and roughly dice.

Finely grate the lime peel and squeeze the lime juice. Add both to the avocados form and season with salt. Chop everything medium fine.

Dice the bell bell pepper and shallots as finely as possible, press the garlic through a press. Mix everything into the avocados and season with salt.

Just before serving, garnish with cress and caviar. Serve with toasted fresh bread.

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