Smoked salmon and avocado parcels with minted yoghurt

Instructions

1. In a medium bowl, mash the avocado with a fork. Mix in half the lemon juice, a little salt and pepper and a few drops of Tabasco. Gently mix in the chopped hard-boiled eggs.
2. Line a plate with a 20 cm square piece of plastic film and line the centre of the plastic with two slightly overlapping slices of smoked salmon.
3. Spoon about 1 tbsp of the avocado preparation in the centre of the salmon and carefully fold the plastic around the salmon to form a tight, round parcel. Repeat with the remaining mixture. Refrigerate while you prepare the other elements.
4. Steam asparagus until al dente. Refresh and drizzle with about 2 tbsp of lemon olive oil. Place on a platter.
5. In a small food processor, blend the mustard with the yoghurt and mint leaves until smooth. Season with salt, pepper and the remaining lemon juice.
6. Carefully unwrap the salmon parcels and place around asparagus. Sprinkle the salmon and asparagus with chopped walnuts and chives. Serve the minted yoghurt sauce separately in a bowl for dipping.