Scottish Avocado Cream Pâté

Ingredients

 * 2 California avocados
 * 4 hard boiled, eggs finely chopped
 * 2 tbsp cider
 * 1 tsp garlic purée
 * 1 tbsp finely chopped lemon balm
 * 4 tbsp fresh double cream
 * salt and ground black pepper to taste
 * squeeze of lemon juice
 * 8 lettuce leaves
 * 4 sprigs parsley
 * 4 wedges of lemon

Directions

 * 1) Take half the California avocados and carefully scoop out the flesh, taking care to leave the skins intact.
 * 2) Blend the California avocado flesh, boiled eggs, cider, garlic, lemon balm, double cream, salt, pepper and lemon juice to a smooth paste.
 * 3) Spoon the mixture back into the California avocado skins.
 * 4) Arrange the lettuce leaves on 4 serving plates.
 * 5) Garnish with parsley and a wedge of lemon.
 * 6) Serve at once.