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Avocado Smoked Fish with Hot Sauce

Tuesday, 11 November 2008


This recipe is from Zaire, where its is know as "Senegalese Quiche."  Feel free to choose another hot sauce to serve over this dish.


At a glance
Cooking Method
No Cook
Heat Level
Side Dish
Main Course
  • 4 hard-boilded eggs
  • 1/4 cup milk
  • 1/4 cup lime juice
  • 1/4 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/3 cup vegtable oil
  • 2 tablespoons olive oil
  • 1/2 pound smoked fish, such as salmon
  • 2 large ripe avocados
  • 1 red bell pepper
  • 1 can pimentos (cut in strips)
  • 1/4 cup West African Pili-Pili Sauce


Peel the hard-boiled eggs and take out the egg yolks.  Mash the egg yolks in a large bowl.  Mix in the mild and stir until if forms a smooth paste.  Add 1 tablespoon of the lime juice, the sugar and salt.  Mix well.  Pour in the vegetable oil and olive oil.  The stir in the rest of the lime juice.  In a separate bowl, place the chipped egg whites and flaked smoked fish.  Make sure all of the skin and bones are removed.  Then add the fish and egg whites into the sauce; toss gently and thoroughly.  Refrigerate mixture and then just before serving, cut avocados in half, take out seeds and all brown fibers.  Spoon mixture into avocado halves and top with either pepper strips or pimento strips.  Spoon the hot sauce over the dish and serve immediately.


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