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Parve
Medium
1 Hour, 20 Minutes
Diets 
This recipe proves that elegance is not so difficult to achieve.
4 cups water to cover
1 large onion, diced
2 carrots, grated
2 teaspoons sugar
1 tablespoon salt
1 tablespoon white vinegar
1/4 teaspoon ground Gefen Black Pepper
3 bay leaves
1 (2-pound) salmon fillet, skinned
1 cup Gefen Mayonnaise
1/2 cup Heaven & Earth Ketchup
2 tablespoons fresh lemon juice, such as Tucanini, or juice from 1 medium lemon
2 cloves garlic, crushed or 2 cubes Gefen Frozen Garlic
1 teaspoon paprika
1/2 cup plain soy milk
4 avocados, halved
Combine water, onion, carrots, sugar, salt, white vinegar, ground black pepper and bay leaves in a pot large enough to fit the salmon comfortably.
Add the salmon. Bring to a boil. Reduce heat and simmer seven minutes.
Cool fish in the refrigerator and cut into chunks. Set aside.
Prepare dressing. In a small bowl mix mayonnaise, ketchup, lemon juice, garlic and paprika. Whisk in soy milk. Place fish in bowl and gently mix to combine.
Cut avocados in half. Spoon out just enough avocado that you can place 2 tablespoons of fish inside, and fill with fish. Reserve scooped avocado for a different use.
Place each stuffed avocado on an individual appetizer plate and serve cold or at room temperature.
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