Tuesday, January 24, 2006

The 69 Cent Avocado

Our local produce stand has such a great deal on avocados these days. (And all of you backyard avocado-pickin' Californians can keep your mouths quiet...)
So I bought a few of these green lovelies and tried to put them to good use: guacamole, rejuvenating face mask, fake ghostbuster goo, and my favorite - a companion to salmon. The latter is a rather tasty, and functional use for the avocados. So this is the feature for today's post.
I thought it would be fun to put patè in an avocado peel; and trust me, it was fun. But, unfortunately no one could tell from the picture. What a sad waste of wit. You can still use your imagination. Oh yeah, and save the ghostbuster goo for another season, will ya?



Salmon Patè with Rye Crisps

Salmon Patè
  • 1/8 tsp of each: dill, lemon juice, garlic powder, salt, pepper
  • 6 oz canned salmon, skinned, deboned, and drained
  • 6 oz Neufchatel or cream cheese
  • 1 green onion, thinly sliced
  • Rye Bread, sliced and toasted
  • Avocado, sliced with lemon juice, salt & pepper
In a food processor, blend the salmon, cheese, onion, spices, and lemon juice until smooth.
You may want to refrigerate for 30 minutes to set.
Toast a few slices of rye bread to your preferred crispiness. Slice some avocadoes and season with a little salt, pepper, and lemon juice (this helps prevent browning, so it's probably a good idea).

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