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Grilled Avocado and a Smoked Salmon Cream
Grilled Avocado with a Smoked Salmon Cream. A fresh and delicious brunch or light lunch.
Claire | Sprinkles and Sprouts
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ripe but still firm avocado
freshly cracked black pepper
Place a ridged griddle pan on a high heat.
Cut the avocado in half and remove the stone.
Place the avocado halves onto the hot griddle, cut side down.
Press down lightly and then leave to cook and charr, for about 5 minutes.
Meanwhile make up the smoked salmon cream.
In a small bowl mix together the sour cream and the horseradish.
Finely chop the smoked salmon and add it to the cream.
Stir through the dill and lemon zest, check for seasoning and add salt if required.
Gently push the avocados down and then remove from the pan.
Top each avocado hole with a large spoonful of smoked salmon cream and served with a wedge of lemon and a garnish of black pepper.
I did this in my griddle pan, but you can place the avocado directly onto the barbecue and get an extra smokey hit.
Tried this recipe?
Recipe from Claire at Sprinkles and Sprouts xx