Difference between revisions of "Avocado with Smoked Fish"
RealRecipes (talk | contribs) m (Text replace - "Category:Appetizers Recipes" to "Category:Appetizer Recipes") |
RealRecipes (talk | contribs) m (Text replace - "Directions" to "Procedures") |
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* 1 large [[red bell pepper]] | * 1 large [[red bell pepper]] | ||
| − | == | + | == Procedures == |
# Remove the skin and bones from the smoked fish and flake the flesh with a fork. | # Remove the skin and bones from the smoked fish and flake the flesh with a fork. | ||
# In a deep bowl, mash the [[egg yolk]]s with the [[milk]] until the form a smooth paste. | # In a deep bowl, mash the [[egg yolk]]s with the [[milk]] until the form a smooth paste. | ||
Latest revision as of 13:13, 15 July 2012
Ingredients
- ½ lb firm smoked * 4 eggs, hard-boiled with whites separated from yolks
- ¼ cup lime juice
- ¼ tsp sugar
- ½ tsp salt
- ½ cup cooking oil
- 2 tbsp olive oil
- 2 large ripe avocados
- 1 large red bell pepper
Procedures
- Remove the skin and bones from the smoked fish and flake the flesh with a fork.
- In a deep bowl, mash the egg yolks with the milk until the form a smooth paste.
- Add the sugar, salt and 1 tablespoon of the lime juice.
- Then beat in the olive oil, a teaspoon at a time.
- Chop the egg whites finely and add them to the bowl, along with the fish.
- Combine thoroughly but gently.
- Just before serving, cut the avocados in half, remove the pits and fill with the fish mixture.
- Garnish with pepper and pass around the remaining lime juice to sprinkle on individual servings.
