Photo: Caroline Attwood
Californian and Scottish Creamy Avocado and Smoked Salmon Pâté
14 ingredients
4 steps
fandom
Estimated Nutrition (whole recipe, rough)
644
Calories
31g
Protein
46g
Fat
26g
Carbs
Counts 12 of 13 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Avocado | 1 medium (150g) | 240 |
| Smoked Salmon | 100g cooked | 208 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Lemon Balm | juice of 1 lemon (48ml) | 12 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Salad | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
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
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.
Recipe sourced from
fandom