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Avocado and Pilchard Pate

Lowie Pete

"Avocado pears, tinned Pacific Pilchards (in brine) or tinned herring fillets (in oil) and stuffed olives - in combination, they will provide you with a very healthy, nutritious, and tasty snack. It's highly likely that if you serve this as a dinner starter, you will be asked 'How did you make this?'"
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15 m servings 116 cals
Original recipe yields 18 servings (18 appetizer servings)

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  • Prep

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  1. In a mixing bowl, combine avocados herring fillets, olives, gherkins, and capers. Add chopped green onion if desired. Season with Worcestershire sauce and pepper. With an electric mixer, begin whisking together ingredients to make paste. Mix in mayonnaise to bind: for a rough mixture add in about 1 tablespoon mayonnaise, and for a smoother paste add up to 4 tablespoons. Chill for 4 to 8 hours.


  • As a starter serve on a lettuce leaf with a garnish of finely sliced tomatoes, a lemon wedge or two, and a sprig of parsley, accompanied by warmed melba toast. As a snack, put out the bowl with a range of plain and salted crackers/biscuits.

Nutrition Facts

Per Serving: 116 calories; 10.7 g fat; 4 g carbohydrates; 2.4 g protein; 6 mg cholesterol; 208 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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I left the gherkins out because I don't care for them and I used herring because I couldn't find pilchards. I don't think I would call this a pâté, it is a bit too loose, but it is really tasty...

Wonderfully flavourful! Use as a dip with lavash bread or toast.