Californian and Scottish Creamy Avocado and Smoked Salmon Pâté

Recipe Description

A delicious mouthwatering appetizer, which is easy and quick to make.


  • 2 California avocados,halved and stoned
  • 4 free range hard boiled eggs chopped
  • 4 oz Scottish wild smoked salmon chopped
  • 2 tbsp white wine
  • 1 garlic clove finely chopped
  • 2 tsp chopped lemon balm
  • 8 tbsp double cream
  • squeeze of lemon
  • large pinch of sea salt
  • ground black pepper
  • parsley to garnish
  • serve on a plate of green salad with 4 lemon wedges.


  1. Scoop out the avocado flesh carefully,reserving the intact skins.
  2. Put all the ingredients in a blender and blend until smooth.
  3. Spoon the mixture back into the avocado skins, garnish with parsley.
  4. Serve in 4 individual dishes on top of the prepared green salad and wedge of lemon.