Easy

Avocados stuffed with smoked salmon and egg

Name: Avocados stuffed with smoked salmon and egg
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 4 servings
Cuisine: Home-style, International
Ingredients: 600 g Avocado (flesh from 4 fruit; reserve skins); 100 g Smoked salmon (50 g filling and 50 g finish); 80 g Carrot (peeled); 60 g Spring Onion (trimmed); 60 g Green pepper (deseeded); 80 g Lettuce (washed and dried); 35 g Lemon (juice); 100 g Egg (2 medium, shell weight excluded); 15 g Wholegrain mustard (prepared); 25 g Extra virgin olive oil (for dressing); 4 g Parsley (chopped); 800 g Water (egg boiling water; discarded)

Avocado with smoked salmon, boiled egg and crisp vegetables, dressed with lemon and mustard and served in the avocado skins.

25 minprep

10 mincooking

4servings

1.612 kcalwhole recipe

403 kcalper serving

Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information

Recipe characteristics

Pescatarian Starter 30 to 60 minutes Home-style

Gluten-free and 7 more Indicative dietary requirements

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Diet

Pescatarian

Dietary requirements

Gluten-freeLactose-freeNut-freePeanut-freeSoy-freeShellfish-freeSesame-freeNo added sugar

Dish type

Starter

Meal

LunchDinner

Preparation

Boiling

Appliances

Saucepan

Cuisine

Home-styleInternational

Season

All year round

Occasion

Everyday menu

Nutrition

High in proteinHigh in fibreSource of omega-3Low carbohydrate

Total time

30 to 60 minutes

Allergen information is indicative. Always check each product label and possible cross-contamination.

Recipe characteristics

Dish type

Starter

Meal

Lunch · Dinner

Total time

30 to 60 minutes

What you need

Ingredients

Avocado flesh from 4 fruit; reserve skins 600 g
Smoked salmon 50 g filling and 50 g finish 100 g
Carrot peeled 80 g
Spring Onion trimmed 60 g
Green pepper deseeded 60 g
Lettuce washed and dried 80 g
Lemon juice 35 g
Egg 2 medium, shell weight excluded 100 g
Wholegrain mustard prepared 15 g
Extra virgin olive oil for dressing 25 g
Parsley chopped 4 g
Water egg boiling water; discarded 800 g

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Baking

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Let’s get cooking

Method

Place the eggs in their shells in a saucepan with the 800 g water. Bring to a gentle boil and cook for 10 minutes. Cool under running water, peel and chop. Discard the cooking water.
Finely dice the spring onion and green pepper. Grate the carrot and finely shred the lettuce. Mix all these vegetables with the chopped eggs.
Wash the avocado skins before halving. Remove stones, scoop out the flesh and keep the skins. Dice the flesh and add to the vegetables with 50 g chopped salmon. Whisk all the lemon juice with the mustard and oil; pour over the filling and fold gently.
Fill all eight halves with the mixture. Cut the other 50 g salmon into strips and arrange on top. Add all the parsley and serve two halves per person. Keep chilled until serving if not eating immediately.

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