Surimi Stuffed Avocados with Smoked Paprika Aioli
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Servings: 2
- Yield: 1 surimi salad
Ingredients
- 1 large egg yolk
- 1 tablespoon smoked sweet paprika
- 2 tablespoons lemon juice
- 1 teaspoon sherry vinegar
- 1 clove garlic, peeled
- Kosher salt
- 2 cups canola oil
- 2 Avocados
- Salt
- 4 ounces Surimi Flake Style
- 1 chile pepper (fresno, serrano, jalapeno) sliced thin
- 2 sprigs mint, leaves torn
- 5-6 sprigs Cilantro, cut into bite sized pieces
Preparation
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Step 1 Prepare Aioli
Place the egg yolk, paprika, lemon juice, vinegar, garlic, and a healthy pinch of salt into a blender. Purée, making sure that the garlic is well incorporated. With the blender running on low speed, gradually add the oil in a steady stream. Do this very slowly at first to make sure that it is being incorporated. As the sauce begins to come together, you can gradually increase the flow of oil, but have patience; if you add it too quickly, the mayonnaise will break. If the sauce becomes too thick, you can add a few drops of cold water to thin it. Once all the oil is added, adjust the seasoning if necessary. Makes 2 ½ cups. Reserve 4 tablespoons.
Store unused in refrigerator for 3-4 days.
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Step 2 Assemble Salad
Cut avocados in half lengthwise. Remove pits and slice avocados in the skin. Lightly season with salt. Scoop to remove from skin, then place back in the skin. Place under broiler for 4 minutes. Mix 4 tablespoons aioli with surimi and sliced pepper. Divide surimi mixture among the cavities of each avocado half. Broil until just barely browned and warmed through, approximately 3 minutes.
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Step 3 Serve
To serve, carefully scoop the avocado and surimi from skins and plate over herbs
