Serves: 2 as main dish or 4 as a starter
FlexiPoints: 5 or 2.5

Suggested wine: Most light bodied dry white wine should do
Special equipment: none

Difficulty: Easy
Time: 1 hours

Ingredients:
2 large courgette
200g smoked salmon in one piece
250g mushrooms (mostly any sort)
2 tbsp olive oil
1 tbsp chopped parsley
1 egg white
Salt & pepper to taste

Ingredient replacement:

Ingredient note: none

How-to:
1. Halve the courgettes and spoon out most of its pulp without breaking the external shell. Season the empty courgette shells with salt and let them rest cut-side down while proceeding with the cooking.
2. Cube the salmon, removing any eventual skin. Chop coarsely the mushroom and the courgette pulp.
3. Sauté in oil the courgette pulp and the mushrooms till very soft and most water has been absorbed (about 15'). Discard any remaining water and let cool. Once at room temperature mix well with the salmon, the parsley and the egg. Season with pepper.
4. Fill the courgette halves with the mix and bake in an hot oven at 200C for 20'. Serve lukewarm.