How to cook Avocado Stuffed with Smoked Whitefish
- 1/2 pound smoked whitefish
- 4 hard-cooked eggs, the yolks rubbed through a sieve and the whites finely chopped
- 1/4 cup milk
- 1/4 cup strained fresh lime juice
- 1/4 teaspoon sugar
- 1/2 teaspoon salt
- 1/3 cup vegetable oil (substituting coconut oil destroys aroma)
- 2 tablespoons olive oil
- 2 large ripe avocados
- 12 strips of fresh red bell pepper or canned pimiento, cut about 1/4 inch wide and 2 inches long
- In a deep bowl, mash the egg yolks and milk together with a spoon or table fork until they form a smooth paste. Add 1 tablespoon of the lime juice, the sugar and the salt.
- Then beat in the vegetable oil, about a teaspoon at a time. Make sure that each addition is absorbed before adding more. Add the olive oil by teaspoonfuls, beating constantly. Stir the remaining lime juice into the sauce and taste for seasoning.
- With your fingers or a small knife, remove the skin from the fish and pick out any bones. Drop the fish into a bowl and flake it finely with a fork. Add the chopped egg whites and the sauce, and toss together gently, but thoroughly.
- Just before serving, cut the avocados in half. With the tip of a small knife, loosen the seeds and lift them out. Remove any brown tissue like fibers clinging to the flesh.
- Spoon the fish mixture into the avocado halves, dividing it equally among them and mounding it slightly in the center. Arrange three strips of sweet pepper diagonally across the top of each avocado and serve at once.
The Avocado Stuffed with Smoked Whitefish recipe easy to prepare and so good! This dish is from Ghana (West Africa).
After the rainy season, the temperature in Ghana is beginning to pick up once again. Try this dish on a hot day with a long, cool drink - for delicious refreshment and revival.
This recipe for Avocado Stuffed with Smoked Whitefish serves/makes: 4
The Avocado Stuffed with Smoked Whitefish recipe is adopted from The African Cooking by Laurens Van der Post.
Main Ingredient: Whitefish
Preparation Method: Marinated/Uncooked