African Style Stuffed Avocado

African Style Stuffed Avocado

Ingredients:

4 hard-boiled eggs, peeled
1/4 cup whole milk (fresh from a cow if you have one)
1/4 cup fresh-squeezed lime juice
Salt and freshly-ground black pepper to taste
1/3 cup extremely-virgin olive oil
1/2 lb smoked whitefish
2 large, ripened avocados
Chopped parsley or cilantro for added garnishment

Rub the yolks of the eggs through a fine strainer and finely chop the egg whites. Smash the egg yolks and the milk together in a sufficiently deep bowl. Add the lime juice, the salt and the pepper.

Severely beat in the olive oil, a little at a time, to form an emulsion. Remove the skin and small bones from the fish and mix it into the sauce, flaking with a fork. Add the chopped egg whites and toss gently to combine thoroughly.

Just before serving, slice the avocados in half and remove its seeds, along with any discolored parts of the fleshy part (unless discoloration doesn’t particularly bother you and/or your guests).

Divide the fish mixture among the avocado halves, mounding it slightly. Sprinkle with a little chopped parsley or cilantro and serve it up at once if not sooner.

Serves up 4 hungry campers.