Avocado and Pilchard Pate

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?’

Original recipe makes 18 appetizer servings

Ingredients

2 large avocados – halved, peeled, and pitted
2 (3.88 ounce) tins herring fillets packed in oil or Pacific Pilchards
12 pimento-stuffed green olives, chopped
3 pickled gherkins, chopped
2 tablespoons capers, chopped
Worcestershire sauce
4 tablespoons mayonnaise
freshly ground black pepper to taste
4 green onions, finely chopped

PREP

15 mins
READY IN

15 mins

Directions

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.