Avocado with blue potatoes, tomatoes and quail eggs

Ingredients for 2 servings:

• 1 potato(s) with blue flesh, e.g. Vitelotte or Blue Salad
• 2 quail eggs
• 3 tsp lemon juice, plus a little more
• little mustard
• 5 tsp lemon oil or neutral oil
• salt and pepper
• 1 avocado(s), ripe
• 4 cocktail tomatoes, depending on size up to 6

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

visually appealing and delicious starter or snack, also suitable for buffets

Cook the potatoes for about 20 minutes, rinse, peel, and cut into cubes with sides measuring about 1.5 cm. Boil the quail eggs hard for 5 minutes, rinse, peel, and halve them. Mix three teaspoons of lemon juice with the mustard and oil, and season with salt and pepper. Halve the avocado lengthwise and remove the stone. Scoop out the flesh from the skin with a spoon. If desired, form two balls with a melon baller for garnish. Dice the rest into small pieces and immediately add them to the marinade to prevent them from browning. Roll the balls in the remaining lemon juice and set aside. The avocado skins will be used for filling. Halve the cherry tomatoes, remove the seeds, reserve four wedges for garnish, and dice the remaining flesh. Add the potato and tomato cubes to the avocados in the marinade, let them marinate for a while, and season to taste. Fill the avocado halves and garnish each with an avocado ball, two tomato wedges and two quail egg halves.