Avocado with Smoked Fish
Avocado with smoked fish
(serves 4 as appetizer, 2 as entree)
1/2 lb smoked fish 4 eggs, hard-boiled, with whites separated from yolks 1/4 cup milk 1/4 cup lime juice 1/4 tsp sugar 1/2 tsp salt 1/3 cup light cooking oil 2 tblsp olive oil 2 large ripe avocados 1 large red bell pepper, or a dozen pimentos from a can or jar.
(serves 4 as appetizer, 2 as entree)
1/2 lb smoked fish 4 eggs, hard-boiled, with whites separated from yolks 1/4 cup milk 1/4 cup lime juice 1/4 tsp sugar 1/2 tsp salt 1/3 cup light cooking oil 2 tblsp olive oil 2 large ripe avocados 1 large red bell pepper, or a dozen pimentos from a can or jar.
To prepare the fish, start by carefully removing the skin and bones to ensure you have only the finest quality flesh. Once you have achieved this, use a fork to flake the fish into smaller, manageable pieces, making it easier to incorporate into your dish.
Next, take a deep mixing bowl and add the egg yolks. Using a fork or a whisk, mash the yolks together with the milk, blending them until they form a smooth and creamy paste. This mixture will serve as a rich base for the flavors to come. To enhance the taste, incorporate sugar and salt, along with 1 tablespoon of freshly squeezed lime juice, stirring well to ensure even distribution.
Afterward, gradually beat in the vegetable oil, adding about a teaspoon at a time while mixing continuously. This method will help create a velvety texture, allowing the flavors to meld beautifully as you prepare for the next steps of your recipe.
Next, take a deep mixing bowl and add the egg yolks. Using a fork or a whisk, mash the yolks together with the milk, blending them until they form a smooth and creamy paste. This mixture will serve as a rich base for the flavors to come. To enhance the taste, incorporate sugar and salt, along with 1 tablespoon of freshly squeezed lime juice, stirring well to ensure even distribution.
Afterward, gradually beat in the vegetable oil, adding about a teaspoon at a time while mixing continuously. This method will help create a velvety texture, allowing the flavors to meld beautifully as you prepare for the next steps of your recipe.
Add the olive oil in the same gradual manner. chop 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 pits, and fill cavities with the fish mixture. Garnish with pepper or pimento, and pass around the remaining lime juice to sprinkle on individual servings.