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Revision as of 22:11, 9 January 2010
Description
A delicious mouthwatering appetizer ,which is easy and quick to make.
Ingredients
- 2 Californian 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
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.