Avocado Tartar

Peel the carrots and cut into very small cubes. Carefully clean the leek, cut away the root and cut into very fine rings.

Bring salted water to the boil. Add the carrots and cook for two minutes. Now add the leek and simmer for one minute. Drain, rinse under cold water and drain very well.

Cut the avocados in half, remove the stone and remove the skin from the fruit. Cut the flesh into small cubes. You can chop the avocados just as coarsely with a chopping knife or large knife, but be careful not to turn them into puree.

Stir together mustard, cayenne pepper, juice of one lemon or Tabasco, Worcestershire sauce, oil, salt, pepper and coriander powder. Add avocados, carrots and leeks on the spot and mix thoroughly with the sauce.

Peel eggs and chop finely. Cut chives into thin rolls. Peel the garlic and chop it very finely with the parsley. Mix all these ingredients precisely with the vegetables. Season the tartar if necessary.

Serve with fresh crusty baguette or toast.

Tip: As an alternative to fresh chives, you can also use the freeze-dried.

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