1. Place the eggs in a saucepan, cover with cold water, bring to a boil and boil for 13 min over medium heat. Using a spoon, carefully transfer the cooked eggs into a bowl with cold water and let sit for 3 minutes. Remove from water, place on paper tomel and let cool completely. 2. Finely chop half of the onion. 3. Chop half of bell pepper. 4. Carefully cut the eggs in half. Put the egg white halves aside and mash the yolks with a fork or use a blender. 5. Cut the avocado in half, remove the pit and scoop out the avocado flesh with a spoon. Mash the avocado with a fork until smooth. Drizzle the juice of half a lemon over the avocado. 6. I a medium size bowl: combine onion, bell pepper, yolks and avocado. Add salt and pepper as much as you like. Stir until smooth. 7. Fill the egg whites with the avocado mixture.

   1. Combine salt and sugar in a bowl. 2. Dill: wash, dry with a clean towel and finelly chop. 3. Cut the salmon fillet into 2 pieces (crosswise). 4. On a piece of foil: place one tablespoon of of salt and sugar mixture, sprinkle with chopped dill and place one salmon filet skinside-down on sugar-salt-dill mixture. 5. Place 3.5 tablespoons of sugar-salt mixture on salmon filet and rub well into the salmon. 6. Set aside about 1 teaspoon of diil. Spread the rest of the dill on top of the fillet. 7. Repeat 5 with second salmon fillet. 8. Fold up both pieces with the skin on the outside. Sprinkle skinside of the second fillet with the rest of salt-sugar mixture and dill. 9. Cover with foil, place in container and chill in the refrigerator for 3 days. 10. Extract the marinated salmon from the skin and cut into very thin slices crosswise.