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Avocado Stuffed with Smoked Fish
A superb dish that is refreshing and incredibly tasty. A starter that is full of flavour.
4.58
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Course:
Starter
Cuisine:
French
Keyword:
Dairy, Eggs, Seafood, Vegetables
Prep Time:
5
minutes
minutes
Cook Time:
15
minutes
minutes
Total Time:
20
minutes
minutes
Servings:
4
people
Calories:
322
kcal
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Ingredients
Metric
Imperial
4
large
eggs
free range/hard boiled
1/4
cup
milk
1/4
cup
lime juice
1/3
cup
olive oil
1/2
lb
cod
smoked/haddock/hake/pollock
2
large
avocados
ripe
salt
to taste
black pepper
ground to taste
Instructions
Rub the yolks of the eggs through a fine strainer and finely chop the egg whites.
4 large eggs
Mash the egg yolks and the milk together in a deep bowl.
1/4 cup milk
Add the lime juice, salt, and pepper.
1/4 cup lime juice,
salt,
black pepper
Beat in the olive oil, a little at a time, to form an emulsion.
1/3 cup olive oil
Remove the skin and small bones from the fish and mix it into the sauce, flaking it with a fork.
1/2 lb cod
Add the chopped egg whites and toss gently to combine thoroughly.
Just before serving, slice the avocados in half and remove the seeds, along with any discolored parts of the flesh.
2 large avocados
Divide the fish mixture among the avocado halves, mounding it slightly.
Sprinkle with a little chopped parsley or cilantro and serve at once.
Nutrition
Calories:
322
kcal
|
Carbohydrates:
2
g
|
Protein:
20
g
|
Fat:
26
g
|
Saturated Fat:
5
g
|
Polyunsaturated Fat:
3
g
|
Monounsaturated Fat:
17
g
|
Cholesterol:
232
mg
|
Sodium:
654
mg
|
Potassium:
346
mg
|
Fiber:
0.1
g
|
Sugar:
1
g