Avocado and pilchard pâté

    Avocado and pilchard pâté


    5 people made this

    About this recipe: This recipe is aimed at those who don't like any or most of the following ingredients... avocados, tinned pilchards (in brine) or tinned herring fillets (in oil) and stuffed olives. This is because once you try it - you'll love it. 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.

    Serves: 18 

    • 2 large avocados
    • 1 large tin of Pacific Pilchards (in brine) or 2 small tins of Herring fillets (in oil)
    • 12-16 stuffed green olives
    • 3 large pickled gherkins
    • 2 tablespoons of capers
    • 1 dash Worcestershire Sauce
    • 4 tablespoons mayonnaise to bind
    • Freshly ground black pepper to taste...
    • 3 or 4 spring onions, chopped (optional) - if you want it to have just a bit more bite.

    Prep:4hr10min  ›  Ready in:4hr10min 

    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.
    2. With an electric mixer, begin whisking together ingredients to make paste. Mix in mayonnaise to bind: for a rough mixture add in about one tablespoon mayonnaise or for a smoother paste add up to 4 tablespoons.
    3. Chill for 4 to 8 hours before serving.



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    Reviews (1)


    I had this craving for something with fish, like a sardine-y kind of dish, and so I found this and tried it out ... it was alright, but doing the full amount was a LOT. If you were having a load of people (and I mean a load) then it would be the right amount, but it ended up going bad in the fridge .... good in small doses though .... - 14 Dec 2008

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