Baked Avocado With Red Salmon Filling Recipe

Name: Baked Avocado With Red Salmon Filling
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 30 g butter; 2 tablespoons plain flour; 200 ml milk; 1 tablespoon white wine; 1 teaspoon French mustard; 1 teaspoon Worcestershire sauce; 4 teaspoons Tabasco sauce; 2 teaspoons lemon juice; 1 tablespoon dry sherry; 1 shallot, finely chopped; 1 (220 g) can red salmon (drained); seasoning, to taste; 3 large avocados, halved; 1 tablespoon grated parmesan cheese; paprika

Servings: persons

30 g butter
2 tablespoons plain flour
200 ml milk
1 tablespoon white wine
1 teaspoon French mustard
1 teaspoon Worcestershire sauce
4 teaspoons Tabasco sauce
2 teaspoons lemon juice
1 tablespoon dry sherry
1 shallot, finely chopped
1 (220 g) can red salmon (drained)
seasoning, to taste
3 large avocados, halved
1 tablespoon grated parmesan cheese
paprika

1
Melt butter in a medium size pot on low heat.
2
Add flour and stir well.
3
Stir in milk, white wine and seasonings and bring to a simmer.
4
Add sherry, shallot, Red Salmon and add more seasonings to achieve desired taste.
5
Simmer for 5 minutes.
6
Do not boil.
7
Remove from heat and allow to cool.
8
Divide the mixture evenly between the six avocado halves.
9
Sprinkle with grated Parmesan cheese and paprika.
10
Place avocadoes on a baking tray and bake until cheese turns golden.
11
Serve warm.

182

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 30 g butter, 2 tablespoons plain flour, 200 ml milk, 1 tablespoon white wine, and more.

Yes, Baked Avocado With Red Salmon Filling falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Baked Avocado With Red Salmon Filling

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