Browse Recipes
MEET THE GROWERS
Bradley & Emily Miles
Rancho Aya
Carpinteria, California
It's a perfect balance. Mother Nature provides warm sun, cool ocean breezes and rich fertile soil. And the Miles family generously supplies the time and nurturing hands to grow fresh California Avocados. On the Miles family farm in Ventura County, it is not unusual...
CALIFORNIAN AND SCOTTISH CREAMY AVOCADO AND SMOKED SALMON 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
A delicious mouthwatering appetizer ,which is easy and quick to make.
Ingredients
-
2.000
2
Californian Avocados,halved and stoned
-
4.000
4
free range hard boiled eggs chopped
-
4.000
4
oz.
Scottish wild Smoked Salmon chopped
-
2.000
2
Tbsp.
white wine
-
1.000
1
garlic clove finely chopped
-
2.000
2
tsp.
chopped lemon balm
-
8.000
8
Tbsp.
double cream
-
0.000
Squeeze of lemon
-
0.000
Large pinch of sea salt
-
0.000
Ground black pepper
-
0.000
parsley to garnish.
-
0.000
Serve on a plate of green salad with 4 lemon wedges.
Instructions
- 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.
*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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