Ingredients
0.5 avocado/person
2 dl Vegennaise
1 dl cashew créme fraîche
1-2 jars seaweed roe, for example black and red
250 g firm tofu
1/4 red onion
3/8 tsp liquid smoke
Lots of dill (one large bunch/pot at least)
1/2 lemon, juice + peel
Herb salt or ordinary salt
possibly water crackers or crostini

Crumble the tofu into small crumbs into a bowl. Salt and carefully add liquid smoke. Make sure not to add too much. Work the salt and liquid smoke evenly into the tofu. (At this stage, the mixture isn't very tasty, but taste check anyway to make sure that it's salty and subtly smoky. The smokiness should be barely perceptible in the finished mixture.)

Chop the red onion and dill finely and add to the tofu. Blend Vegennaise and cashew créme fraîche and add that to the bowl as well, together with the lemon juice, peel and seaweed roe.

Taste and adjust salt, smoke, dill, and lemon to taste. You can pre-prepare up to here. The dip will last 2-3 days in the refrigerator.

Halve the avocadoes and fill with the dip. Decorate with additional sprigs of dill.

There will probably be dip left over, which you can eat with the crackers or crostini.