"A Delectable Culinary Experience" ......................................... .............................................................
.......
Creole Cuisine Haitian
AmazingCounters.com
Avocado with Smoked Herring

Ingredients:

1 avocado

4 - 5 smoked herring filets

1 onion sliced into strips

1 lime

4 tablespoons olive oil

4 tablespoons Ragù sauce

1 tspn fresh parsley chopped or flakes

8 cups water

A few sprigs of watercress

This popular Haitian recipe is commonly called "salaises" (sah-lāz), which is a combination of smoked salted shred herring and avocado, onions, shallots, pikliz, as well as lime juice. It can also be done with codfish, dried fish, stewed mackerel, and served with watercress along with green or yellow plantains. Smoked herrings are rich in omega-3 fatty acids and usually desalted before cooking. They are ideal for a rich breakfast and served with lime juice or eaten with bread. Cooking time is about 20 minutes!

Instructions:

1. In a bowl filled with 4 cups of fresh water, soak 4 to 5 herring fillets for up to 1 hour.

 

2. Bring to a boil 3 cups of water, remove herring fillets from cold water, then pour hot

    water over fillets, let soak one more time for 30 minutes.

 

3. Discard water, place herring fillets in a small container and shred with fork and knife.

 

4. In a frying pan, heat olive oil on medium-low heat.

 

5. Fry herring and cover for 3 minutes.

 

6. Add sliced onions and mix with cooked herring. Cover for 2 minutes.

 

7. Add Ragù sauce, 1/2 cup water, parsley, pikliz, cover and let simmer for 5 minutes.

 

8. Meanwhile, in a small bowl, dice avocado and squeeze lime halve all over to prevent

    darkness, then mix.

 

9. Turn off stove, remove herring from pan and mix well with avocado.

 

10. Squeeze the other lime halve over, mix and serve with bread, plantain and watercress.

u .Choose deep green colored fresh watercress to serve with avocado and herring beside a glass of cold lime juice.

 

© Copyrights 2013 - 2017 • www.haitiancreolecuisine.com - All Rights Reserved • By Patrick Dorsainvil