Ingredients
- 1 can of salmon in olive oil
- 4 eggs
- 1 can of trout in olive oil (@geomarseafood), drained
- 1/2 avocado, diced
- 1/2 small red onion, finely chopped
- 2 tablespoons mayonnaise
- 1 teaspoon mustard
- Juice of 1/2 lemon
- Salt and pepper to taste
-
Fresh herbs (chives, dill, or parsley), sesame seeds, or paprika (for garnish)
Directions
- Boil the eggs for 10 minutes, then transfer them to cold water to cool and make peeling easier. Peel and cut in half. Reserve the egg whites and crumble the yolks.
- In a bowl, combine the flaked trout, diced avocado, finely chopped onion, reserved yolks, mayonnaise, mustard, and lemon juice. Season with salt and pepper to taste.
- Mix well until you get a creamy paste.
- Fill the egg white halves with the trout mixture.
- Refrigerate for at least 30 minutes before serving.
- Garnish with paprika, fresh herbs (chives, dill, or parsley), and a little lemon zest for color and freshness.
