100 g/4 oz cooked, peeled shrimps
30 ml/2 tbsp lemon juice
4 dill sprigs, to garnish
Mix together the cheese, creme fraiche, horseradish and chopped dill and
season to taste with salt and pepper. Fold in the shrimps and half the
lemon juice. Halve the avocados, remove the stones (pits) and brush with
the remaining lemon juice. Pile the shrimps mixture into the avocados and
serve garnished with dill sprigs.