Try this classic appetizer from the eighties; it’s delicious and really healthy.
200 g shrimps
1 tablespoon lemon juice
2 tablespoons crème fraîche
1 tablespoon canola oil mayonnaise*
1 tsp dijon mustard
1 tablespoon chopped red onion
1 tablespoon chopped dill
4 heaped teaspoons trout or salmon caviar
Salt and pepper
Dill, red onion, 8 shrimps and lemon for garnish
Boil the eggs for 8-10 minutes, and then let them chill. Mix mayonnaise and crème fraîche, stir in chopped red onion, dill, lemon juice, shrimps, salt and pepper. Chop the eggs to small pieces and stir into the crème fraiche mixture. Cut the avocados in half and remove the stone. Cut off the bottom of each of the halved avocados. Rub some lemon at the cut surfaces and fill inn the hole with the egg and- shrimp salad. Garnish with shrimps, caviar, onion, lemon and dill and serve.
*Make sure to buy mayonnaise made out of canola oil. Mayonnaise is often made out of oils from corn, soy and sunflower that have a high content of the omega-6 fatty acid Linoleic Acid (LA). LA can lead to synthesis of the pro-inflammatory prostaglandins and other pro-inflammatory eicosanoids.
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