This is a great way to eat Kim Menster's famous smoked Copper River coho salmon. It is high in omega-3 fats and is caught wild.
½ cup celery, finely diced
1 green onion or handful of chives, diced
2 tbsp fresh parsley
1 tsp dijon mustard
1 tbsp lime juice
2 tsp mayonnaise
⅛ tsp ground pepper
⅛ tsp salt
½ cup Greek yogurt
1 8 oz pack of Alaska Fresh Copper River coho smoked salmon
Combine yogurt, celery, parsley, lime juice, mayonnaise, mustard, salt and pepper in a medium bowl; mix well. Add salmon and mix well.
Halve avocados lengthwise and remove pits. Scoop about 1 tablespoon flesh from each avocado into a small bowl. Mash the scooped-out avocado flesh with a fork and stir into smoked salmon.
Fill each avocado half with about ¼ cup of the smoked salmon mix, mounding it on top of the avocado halves. Garnish with diced green onions or chives.