Avocados Stuffed With Hot Smoked Salmon, Cilantro And Lemon Chipotle Mayonnaise

• 1 teaspoon minced chipotle in adobo sauce (more adobo sauce can be added to taste)
• 2 tablespoons light mayonnaise
• 2 tablespoons light sour cream
• 1/2 teaspoon cumin seeds, toasted and ground to a fine powder
• 1 teaspoon real maple syrup
• 2 lemons, one juiced and one cut into six sections to be used for garnish
• 8 ounces hot smoked salmon*, skin removed and flesh broken into bite-sized pieces
• 1/2 cup frech bell pepper, diced in 1/4-inch pieces
• 1/4 cup chives, chopped
• 1/4 cup cilantro, chopped, plus more cilantro sprigs for garnish
• 3 ripe Haas avacados, halved with pits removed

1. In a small bowl, whisk together mayonnaise, sour cream, cumin, maple syrup and one teaspoon of lemon juice. Put the pieces of hot smoked salmon in a medium bowl and add the diced bell pepper and chopped chives and coriander. Set both bowls aside momentarily.
2. Take one avocado half and using a sharp knife take a thin slice of skin and flesh (no more than 1/8 inch) off the roundest part of the underside of the fruit. Turn the avocado over and rest it on its newly flattened backside.
3. Using the small end of a mellon baller, remove four balls of flesh from around the hole left by the pit. Place the avocado balls into the bowl with the salmon. You are simply trying to make the naturally round hole a bit more oval in shape. Take care not to remove too much flesh as you want to see a nice expanse of green once you place the salad into the hole.
4. Using a pastry brush, lightly paint lemon juice across all exposed avocado flesh to prevent it turning that unappetizing shade of grey. Set the prepared avocado on a single salad plate that you will end up serving it on. Repeat this process with all remaining avocado halves.
5. Gently fold the mayonnaise mixture into the salmon salad. It may take a bit of time to get all the components of the salad well coated with the limited amount of mayonnaise you've made. But don't be tempted to whip up more and add it to the mix as it will overpower the other ingredients in this dish quite quickly.
6. Fill each avocado hole with about 1/3 cup of salmon salad. Garnish with cilantro springs and lemon slices. These prepared avocado halves can stay chilled in the refrigerator for a short time, but serve them within 30 minutes so that the mayonnaise doesn't separate.
7. *NOTE: The "hot" in this ingredient does not describe its spiciness, but rather, the method by which the fish was smoked. Hot smoked fish is prepared differently from traditional cold smoked salmon (the kind you'd put on a bagel with cream cheese, for example) in that it is smoked over hot coals to a temperature of 145 degrees Fahrenheit so that it is fully cooked. Cold smoked salmon is smoked to a temperature of 80 degrees, so while it is cured, it is still technically raw.

light mayonnaise, light sour cream, cumin seeds, maple syrup, lemons, salmon, frech bell pepper, chives, cilantro, avacados

Taken from food52.com/recipes/2343-avocados-stuffed-with-hot-smoked-salmon-cilantro-and-lemon-chipotle-mayonnaise (may not work)