Monday 24 March
As our reader has probably
noticed, we think that it's natural to stuff avocados with some sort of fish-mayonnaise
combo.
In this case there were three
avocados (you halve them, of course, so no ugly fights over the odd one) which
we rubbed with lemon and stuffed with a salad of peppered mackerel, celery, red
onion, lemon zest and mayonnaise.
On the side, we made a quick
pickle of cucumbers with a little salt, sugar, pepper, and white wine vinegar, and
added some juicy little tomatoes at the last minute.
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