Scottish Avocado Cream Pâté

Ingredients

 * 2 California Avocados
 * 4 Hard boiled, eggs finely chopped
 * 2 Tbsp cider
 * 1 tsp garlic puree
 * 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
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.