Chop the shallot. Finely chop the gherkin, tomato and mackerel.
Slice the avocado all the way around the stone. Twist the two halves apart. Remove the stone, scoop the flesh out of the skin with a spoon and cut into small cubes.
Combine the shallot, gherkin, tomato, mackerel, avocado and the olive oil. Season with salt and pepper.
Beat the eggs in a bowl with 2 tablespoons of water. Heat 2 non-stick frying pans of approx. 22 cm Æ . Add some butter (or olive oil) and cook 2 omelettes in approx. 8 min. on medium heat. Turn them halfway.
Spread the avocado mixture onto each omelette. Roll up firmly. Cut the rolled omelettes across into small slices. Secure each slice with a cocktail stick to serve as an appetiser. Tastes great warm and cold.
Tip: Sprinkle with finely chopped parsley or dill and serve with a lemon slice.
