Chop eggs finely. Halve avocados . Remove stones and
scoop out flesh with a soup spoon. Mix avocado thoroughly, sprinkle with
lemon juice. Stir in creme fraiche, eggs, salt, pepper and some lemon
juice. Cut bread into slices and toast them in oven. Cover with avocado
cream, salmon and garnish with a dab of avocado cream.
Make sure your avocados are perfeclt ripe, by buying them a few days in
advance, while they are still firm. Wrap in newspaper and leave to ripen
at room temperature.