Cut avocados in half lengthwise, remove pit, thinly peel the fruit halves.
Mash the flesh very finely with a fork, add the juice of one lemon. Drain anchovies, rinse under lukewarm water and chop very finely. Mix into the avosado puree, season with pepper. Serve the spread sprinkled with chives. Serve with wholemeal toast.
Tip: As an alternative to fresh chives, you can also use the freeze-dried.
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