Salmon with avocado salad

Fresh fish weighing 600 g
4 eggs
Two mature avocados

1 delicate onion bunch

1 spicy pepper

1–2 garlic cloves

Pilos soured cream, 400 g (18 percent )

2 limes

Kania mill’s use of sea salt

a Kania grinder with black pepper

Olive oil Primadonna

One tablespoon of Pilos butter

chives in season as decoration

Cube the hard-boiled eggs after a thorough boil. Remove the avocado‘s pits by halves it. Remove the pulp with a spoon, then chop it into pieces that are roughly the same size as the eggs. In a bowl, combine the chopped ingredients.

Add the garlic, which has been carefully chopped and grated, the hot pepper without seeds, and the white part of the delicate onion, which has been finely diced (save some of the green portion for decoration). Then include sour cream, lime juice, salt, and pepper. Lightly combine, then let sit for about 30 minutes in the fridge.

We will prepare the fish in the interim. The fish has been cleaned and dried; remove the skin. It should be salted and peppered, drizzled with olive oil, then fried till brown in a hot pan. Wait for the butter to soften before adding it. Add the juice of the second lime after removing from the heat.

Serving
On a plate, we place a bit of avocado salad, a salmon fillet, chives or finely chopped green onion, and a drizzle of olive oil.

Eggs are a cheap and excellent source of high-quality protein. The egg white contains vitamin B2 and more protein than the yolk does, but there is less fat in the white than there is in the yolk. Selenium, vitamin D, B6, B12, and minerals including zinc, iron, and copper are all abundant in eggs. Yolks have a higher fat and calorie content than egg whites. They are a source of lecithin, a substance that promotes emulsification in dishes like mayonnaise, as well as the fat-soluble vitamins A, D, E, and K.