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Scottish Avocado Cream Pâté

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Ingredients Edit

Directions Edit

  1. Take half the California avocados and carefully scoop out the flesh, taking care to leave the skins intact.
  2. Blend the California avocado flesh, boiled eggs, cider, garlic, lemon balm, double cream, salt, pepper and lemon juice to a smooth paste.
  3. Spoon the mixture back into the California avocado skins.
  4. Arrange the lettuce leaves on 4 serving plates.
  5. Garnish with parsley and a wedge of lemon.
  6. Serve at once.

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