Avocado stuffed with smoked salmon recipe

Total: 20 min Diners: 4

Although it may seem that the stuffed avocado was forgotten, in those weddings of yesteryear where it coexisted with the shrimp cocktail, the truth is that it gives us a lot of game to make salads in different formats although it would also be a wonderful idea to cook it on the grill or grilled previously. The combination with salmon is a well-known winner and the finishing touch will be a properly seasoned egg and carrot hash.

Ingredients

Ripe avocado, 2 u Loin of smoked salmon, 180 g Eggs, 2 u Carrots, 2 u Shallot, 1 u Mahonnaise, 4 tbsp Chives, to taste Salt and black pepper, c/s Mustard, 1 tsp

Step 1

Peel the carrot and chop it small. Cook in a saucepan with plenty of salted water for 10 minutes, the same as the eggs. Cool quickly under cold running water when the time has elapsed.

Step 2

Peel the eggs and finally chop them. Peel the shallot and chop it in the same way. Mix the carrot with the shallot and the eggs and dress with the necessary mayonnaise and the seasoning.

Step 3

For our stuffed avocado, we will have to open the avocado in half and, with skill, remove the inner stone. The best thing to do is to give the pit a sharp blow with the edge of the knife and then twist slightly so that the pit comes out practically on its own without the need for help. Remove all the flesh of the avocado whole, with the help of a spoon will be easier, trying to keep its shape.

Step 4

Add a little olive oil, salt and pepper to the avocado flesh and place the previously seasoned mixture on top. To finish just put the smoked salmon in pieces and some chopped chives.

Tips and suggestions

Hot smoked salmon, a whole loin, is different from the cold smoked sliced salmon that we normally eat and is perfectly valid for this recipe. The traditional smoked salmon can be included in the mixture of carrot and egg seasoned with mayonnaise and mustard, although we can also make this recipe directly using raw salmon, which will also be wonderful.