Salmon Salad with Smoked Cheese

Boil the eggs (100 g) for 8-10 minutes until hard, cool, and peel. Cut the lightly salted salmon (200 g), avocado (280 g), cucumbers (300 g), and eggs into small cubes.

Cut the smoked cheese (100 g) into similar cubes or grate it on a medium grater. In the ingredient catalog this is listed as hard cheese; for flavor, use smoked cheese when available.

Mix sugar-free mayonnaise (80 g), Worcestershire sauce (30 g), and table salt (1 g). Dress the salad, mix gently, and serve chilled.