Finale of Food Fight 2.0 live on site Motzei Shabbos, Dec 6! Click here!
Please enter the email you’re using for this account.
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 Glicks Ketchup
2 tablespoons fresh lemon juice, such as Tuscanini, 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.
How Would You
Rate this recipe?
When leaving comments on kosher.com we ask that you be respectful, appropriate, and stay on topic. Click here to read our full comment policy.
Kosher.com Commenting Guidelines
We love hearing from our community! Constructive feedback, tips, questions, and friendly engagement are encouraged.
By commenting on Kosher.com, you agree to follow these guidelines. Please note that comments are for community discussion only and should not be considered halachic guidance—always check with your own Rabbi or LOR.
1. Be Respectful
2. Keep It Appropriate
3. Protect Privacy
4. Stay On Topic
5. Moderation