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MEET THE GROWERS
Jaime and Ricardo Serrato
Serrato Grove Management
Pauma Valley, California
Jaime Serrato is the epitome of the American dream; coming from Mexico in the 60s, he has learned his trade from mentors like John Hankey. He has worked his way up through the ranks and has passed his knowledge and love of California Avocados...
SCOTTISH AVOCADO CREAM PATE
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
Ingredients
-
2.000
2
California Avocados
-
4.000
4
Hard boiled, eggs finely chopped
-
2.000
2
Tbsp.
cider
-
1.000
1
tsp.
garlic puree
-
1.000
1
Tbsp.
finely chopped lemon balm
-
4.000
4
Tbsp.
fresh double cream
-
0.000
Salt and ground black pepper to taste
-
0.000
Squeeze of lemon juice
-
8.000
8
Lettuce leaves
-
4.000
4
sprigs parsley
-
4.000
4
wedges of lemon
Instructions
- Take half the California Avocados and carefully scoop out the flesh, taking care to leave the skins intact.
- Blend the California Avocado flesh, boiled eggs, cider, garlic, lemon balm, double cream, salt, pepper and lemon juice to a smooth paste.
- Spoon the mixture back into the California Avocado skins.
- Arrange the lettuce leaves on 4 serving plates.
- Garnish with parsley and a wedge of lemon.
- Serve at once.
*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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