A wonderful, superb, and excellent way to serve avocados as either an appetizer or part of brunch or luncheon. Low-cal, low-carb, high style. Substitute a non-dairy creamer instead of milk to keep this pareve.
Smoked Fish Stuffed Avocados
Servings
4 Servings
Ingredients
- ½ pound smoked fish
- 4 hard boiled eggs
- ¼ cup milk
- ¼ cup lime juice
- ¼ teaspoon sugar
- ½ teaspoon salt
- ⅓ cup oil
- 2 tablespoons olive oil
- 2 large ripe avocados
- 1 large red bell pepper or 12 pimientos canned
Instructions
- Remove skin and bones from fish and flake flesh with a fork.
- In a deep bowl, mash egg yolks with milk until they form a smooth paste. Add sugar, salt, and 1 tablespoon of lime juice.
- Beat in vegetable oil, a teaspoon or so at a time. Add olive oil in the same gradual manner.
- Chop egg whites finely and add to the bowl, along with fish. Combine thoroughly but gently.
- Just before serving, cut avocados in half, remove pits, and fill cavities with fish mixture.
- Garnish with pepper or pimento, and pass around the remaining lime juice to sprinkle on individual servings.
Made this last night…turned out amazing but 1/3 cup of veg oil + 2 tbs of olive oil is WAY too much oil – just unnecessary (I honestly wonder if having the vegetable oil at all was a mistake in this recipe). As I was making it I realized that before I put all the oil in (thankfully) – the 2 tbs of olive oil by itself is plenty. I added hearts of palm and sautéed some onion, garlic, and pepper to add into it as well. Turned out amazing! Was glad to find a recipe for stuffed avocados that didn’t involve mayo and this did the job.
This is right up my alley! I am going to have to make it next weekend. That’s when we are doing our 4th of July celebration.