Californian and Scottish Creamy Avocado and Smoked Salmon Pâté

Description

A delicious mouthwatering appetizer, which is easy and quick to make.

Ingredients

• 2 California avocados,halved and stoned
• 4 free range hard boiled eggs chopped
• 4 oz Scottish wild smoked salmon chopped
• 2 tbsp white wine
• 1 garlic clove finely chopped
• 2 tsp chopped lemon balm
• 8 tbsp double cream
• squeeze of lemon
• large pinch of sea salt
• ground black pepper
• parsley to garnish
• serve on a plate of green salad with 4 lemon wedges.

Directions

1. Scoop out the avocado flesh carefully,reserving the intact skins.
2. Put all the ingredients in a blender and blend until smooth.
3. Spoon the mixture back into the avocado skins, garnish with parsley.
4. Serve in 4 individual dishes on top of the prepared green salad and wedge of lemon.