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== Ingredients == |
== Ingredients == |
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* 2 [[California avocado]]s,halved and stoned |
* 2 [[California avocado]]s,halved and stoned |
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* 4 free range hard boiled [[egg]]s chopped |
* 4 free range hard boiled [[egg]]s chopped |
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* 4 oz Scottish wild [[smoked salmon]] chopped |
* 4 oz Scottish wild [[smoked salmon]] chopped |
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# Spoon the mixture back into the [[avocado]] skins, garnish with [[parsley]]. |
# Spoon the mixture back into the [[avocado]] skins, garnish with [[parsley]]. |
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# Serve in 4 individual dishes on top of the prepared green salad and wedge of [[lemon]]. |
# Serve in 4 individual dishes on top of the prepared green salad and wedge of [[lemon]]. |
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[[Category:Pâté Recipes]] |
[[Category:Pâté Recipes]] |
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[[Category:Appetizer Recipes]] |
[[Category:Appetizer Recipes]] |
Latest revision as of 22:37, 21 April 2011
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.