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Jim Lloyd Butler
John Lloyd-Butler Trusts
Oxnard, California
Jim Lloyd Butler was born and raised in Oxnard. He is a fifth-generation Californian and a true gentleman grower. His family estate home was purchased in the 1890s from Juan Sanchez. Jim has been in agriculture his whole life. He takes pride in the...
SCOTTISH SMOKED SALMON AND AVOCADO FROMAGE
Categories
- Appetizers & Snacks
-
Preparation
0 min
-
Cook Time
0 min
-
Total Time
0 min
Recipe Provided By the California Avocado Commission from a consumer submission
An ideal starter to any meal
Ingredients
-
1.000
1
ripe California avocado
-
7.000
7
oz.
philadelphia or other soft cheese
-
1.000
1
Tbsp.
thick double cream
-
0.000
Juice of 1/2 a lemon
-
0.000
Salt
-
0.000
Pepper
-
1.000
1
lb.
sliced oak smoked scottish salmon
-
0.000
Mixed geen and tomato salad
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0.000
Lemon wedges
-
0.000
Chopped parsley
Instructions
- Blend together the avocado, soft cheese, double cream, lemon juice, salt and pepper until it is a smoothe fromage.
- Cut the smoked salmon into 6 inch x 3 inch pieces, add the fromage to the center of the pieces of smoked salmon.
- Fold the smoked salmon over so that they form a nice roll with the fromage in the centre.
- Serve with salad, lemon wedges and parsley to garnish the salmon.
*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
Nutrition information per serving
"Consumer Submitted" recipes are provided as a way for our site users to share recipes with one another. The California Avocado Commission reserves the right to edit recipes but does not test these recipes for quality for taste and is not responsible for the performance of any submitted recipe.
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