Avocado has such a subtle flavor that I think really compliments the smoked salmon and crab. The herbs and other flavorings should be to your taste, but I've provided small amounts because it's very easy to overwhelm the avocado and seafood. I like the idea of serving these in little avocado peel 'boats', one of each on a table for a cocktail party, but of course you can serve them any way you want. I made some changes to the recipe after I took this picture, so yours might look different. —LucyS
Carefully scoop the avocado out of its peel with a spoon. Reserve the peel and cut the avocado into approximately 1/2 inch cubes.
Chop the smoked salmon into about 1/2 inch squares. Mix it with the avocados and all other ingredients. Try to smush the avocado a little bit, but leave some chunks so it's not completely smooth. Add salt and pepper, more shallots or dill to taste.
Scoop the dip back into the avocado peel. Garnish with a bit of creme fraiche and dill if desired. Serve with toast, chips or other crackers.
Avocado Crab Boat
Carefully scoop the avocado out of the peel with a spoon. Reserve the peel and chop the avocado into approximately 1/2 inch cubes.
The red pepper and cucumber should be chopped into very small chunks, no larger than pea-sized. Carefully mix the avocado, crab, and the rest of the ingredients. the avocado should be partially smushed, but still chunky to compliment the crab bits.
Add salt and pepper, and more red pepper, cucumber, or cilantro to taste. Scoop back into the avocado peel and garnish with cilantro if desired. Serve with toasts, chips, etc.