Peel and pit avocados. Mash avocado flesh with juice of one lemon and garlic. Heat in a water bath (or very carefully), do not make! Fold in whipped cream. Mash briefly. Season strongly with freshly ground salt and freshly ground pepper.
I can really only warmly recommend this simple sauce to grilled salmon fillet. The light acidity harmonizes perfectly with the salmon and a light, young, fruity Riesling from the Rheingau or Alsace. Add a piece of fresh white bread (not baguette) and heaven is a little closer.
And afterwards: a slice of cinnamon parfait with rum fruits.
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