Avocados Stuffed With Smoked Fish Recipes

Steps:

• Place egg yolks and milk in a deep bowl and mash with a fork until they form a smooth paste.
• Add 1 tablespoon lime juice, the sugar and the salt.
• Beat in the vegetable oil, a teaspoon at a time, making sure each addition is incorporated before adding more.
• Beat in olive oil a teaspoon at a time.
• Stir in remaining lime juice.
• Place fish in a bowl and flake finely with a fork.
• Add egg yolk mixture and egg whites, tossing gently but thoroughly.
• Just before serving, halve and seed avocados.
• Spoon fish mixture into avocado halves.
• Place 3 strips of pepper diagonally across the top of each avocado and serve.

Steps:

• Lightly oil 8 small ramekins. Line with cling film, then the salmon (either 1 large or 2 smaller slices), allowing plenty of overhang.
• Gently mix together the cheese, chives and avocado with the lemon juice and plenty of seasoning. Spoon into the salmon-lined ramekins, press down, fold over the overlapping salmon, then cling film to seal in the mixture. Can be made the night before, but if making on the day they should be chilled for at least 4 hrs.
• On the day, gently lift the terrines out of the ramekins using the cling film, then remove the film. Place the terrines on plates with some baby salad leaves tossed in a little vinaigrette. Drizzle the terrine and plate with sweet chilli sauce. Serve on their own or with toast.

Steps:

• Stone and peel the avocados, cut into chunks and toss in half the lemon juice. Twist and fold the smoked salmon pieces onto serving plates, then scatter with the avocado. Cover and chill for up to 1 hr until ready to serve.
• Mix together the tarragon, crème fraîche and remaining lemon juice. Drizzle over the salmon, scatter with the capers and serve straight away with wholemeal or soda bread.