Avocado Rilette

Rilette is just the French name for a coarse pate and in this version avocado meets tarragon to produce a refreshing and delicious dish.  It makes a fabulous starter teamed with tomato dressing (recipe elsewhere) and topped with some smoked salmon or vegetable crisps and served with crusty bread or crackers.

2 large ripe avocados

juice of 1 lemon

2 spring onions, finely chopped

2 tablespoons creme fraiche

pinch of sea salt

crushed black peooercorns (poivre mignonette)

1 tablespoon chopped fresh tarragon

  1. Cut avocadoes in quarters, remove stones and peel off skin
  2. Chop into small dice and put in a bowl.
  3. Gently mash about half with a fork but leave some larger pieces to create texture.
  4. Add salt, papper and lemon juice and stir in immediately to prevent discolouration.
  5. Add chopped tarragon, spring onions and creme fraiche, mixing all in thoroughly.
  6. Taste and adjust seasoning and balance tastes as necessary.  
  7. Flavours develop well if left chilled before serving.  Cover closely with clingfilm to avoid oxidisation.