Prep 12 mins
Cook 15 mins
A tasty recipe that can be varied with the use of crabmeat or prawns. Great appetiser or a special surprise for your dinner guests. Just follow the recipe and enjoy.
- 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
- Melt butter in a medium size pot on low heat.
- Add flour and stir well.
- Stir in milk, white wine and seasonings and bring to a simmer.
- Add sherry, shallot, Red Salmon and add more seasonings to achieve desired taste.
- Simmer for 5 minutes.
- Do not boil.
- Remove from heat and allow to cool.
- Divide the mixture evenly between the six avocado halves.
- Sprinkle with grated Parmesan cheese and paprika.
- Place avocadoes on a baking tray and bake until cheese turns golden.
- Serve warm.
Really tasty! I used 3/4 cup of half & half mixed with water (ran out of milk). Used less tabasco and really loved the resulting mousse. Then I cut open my avocado and it was brown :*( So I spread the mousse on toasts and topped with cheese and it was delish. Thanks for the keeper!
This was a warm creamy surprise. I was quite hesitant to put avocado in the oven, since I had never done anything like that before, but it makes a great dish. I baked at 375F for 8 minutes. This isn't long enough to really cook the avocado, but it does warm it up so that it melts in your mouth. I did a dill sauce with the salmon instead of the more robust seasoning here, but I still had a good contrast between the filling and the avocado. I also left off the additional flavor of the Parmesan and paprika topping, and just garnished with dillweed. This recipe is also nice because it scales well, down to one person (with a small can of salmon and half an avocado) or up to a moderate dinner party (with some help in service to get them all out warm). A technique note: one might want to be a little more careful with the bechamel (butter/flour/milk) than the instructions might suggest. It's not hard, but if you just dump everything in it can clump.
I made this for the 2006 OZ/NZ Regional Tour. If you love avocados and salmon, you'll love this recipe. It's elegant enough for a dinner party but has such a superb blend of wonderful flavours that you'll not want to only make it for guests. And it's quick to prepare. I used low fat milk and only the tiniest dash of Tabasco sauce and I added 3 cloves of minced garlic (personal taste preferences). I'm going to be making this again soon. Thank you for sharing this wonderful recipe, Pietro!