“Avocado and Pilchard Pate…”

Ingredients

• 2 large avocados – halved, peeled, and pitted
• 2 (3.88 ounce) tins herring fillets packed in oil or Pacific Pilchards
• 12 pimento-stuf

  fed 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 (optional)

Directions

1. In a mixing bowl, combine avocados herring fillets, olives, gherkins, and capers.
2. Add chopped green onion if desired.
3. Season with Worcestershire sauce and pepper.
4. With an electric mixer, begin whisking together ingredients to make paste.
5. 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.
6. Chill for 4 to 8 hours.