Nutritional Info

Nutrition Facts

Serving Size 1 (36g)

Calories 62
Calories from Fat 49 (78%)
Amount Per Serving %DIV
Total Fat 5.4g 8%
Saturated Fat 2.3g 12%
Monounsaturated Fat 1.4g
Polyunsaturated Fat 1.7g
Trans Fat 0.0g
Cholesterol 13.9mg 5%
Sodium 99.7mg 4%
Potassium 74mg 2%
Total Carbohydrate 3.2g 1%
Dietary Fiber 0.5g 2%
Sugars 1.7g
Protein 0.5g 1%

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Recipe Description
Avocado and smoked fish make a good combination, and flavored with herbs and spices, create adelectable and elegant salad.
Prep time
25 min
Cook time
6 min
Ready In
31 min


Serves Tool

Serves To:USMetric
1059/2000 Gram(g)  butter
1/2   onion, thinly sliced
1 Teaspoon(t)  mustard seeds
7 377/400 Gram(g)  smoked mackerel, flaked
6 Teaspoon(t)  fresh coriander, chopped
2   firm tomatoes, peeled and chopped
6 Teaspoon(t)  lemon juice
2   avocados, halved, stoned and peeled
1/2   cucumber
2   firm tomatoes
1   green chilli
1 Pinch(pn)  salt, to taste
1 Pinch(pn)  black pepper, ground, to taste


Melt the butter or margarine in a heavy frying pan, add the onion and mustard seeds and cook over a low heat. stirring occasionally, for about 5 minutes, until the onion is soft but not browned. Add the flaked mackerel, chopped coriander, tomatoes and lemon juice and cook over a low heat for about 2 to 3 minutes. Remove the pan from the heat and leave to cool. To make the salad, thinly slice the avocados and cucumber. Place them together in a bowl and sprinkle with the lemon juice to prevent the avocado flesh from discoloring. Slice the tomatoes and seed and finely chop the chilli. Place the fish mixture in the centr of a serving plate. Arrange the avocado slices, cucumber and tomatoes decoratively around the outside of the fish mixture. Alternatively, spoon a quarter of the fish mixture on to each of four individual serving plates and divide the avocados, cucumber and tomatoes equally among them. Then sprinkle with the chopped chilli, season with a little salt and ground black pepper and serve immediately.

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