Californian and Scottish Creamy Avocado and Smoked Salmon Pâté
Recipe Description
A delicious mouthwatering appetizer, which is easy and quick to make.Ingredients
- 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.
- Scoop out the avocado flesh carefully,reserving the intact skins.
- Put all the ingredients in a blender and blend until smooth.
- Spoon the mixture back into the avocado skins, garnish with parsley.
- Serve in 4 individual dishes on top of the prepared green salad and wedge of lemon.
This article uses material from the "Californian and Scottish Creamy Avocado and Smoked Salmon Pâté" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License
