This is a highly unusual pâté that's perfect for people who don’t like avocado and pilchard - this pâté combines these flavours perfectly, making them into a delicious meal. Serve with Melba toast or crackers and a slice of lemon.
- 2 large avocados
- 1 large tin of pilchards in brine
- 12-16 stuffed green olives
- 3 pickled gherkins
- 3 or 4 spring onions
- 4 tbsp. mayonnaise
- 2 tbsp. capers
- 1 tsp. Worcestershire sauce
- Pinch of freshly ground black pepper
De-stone the avocado and peel it. Chop the flesh and put it into a large mixing bowl. Chop the spring onions and the gherkins.
Add the tin of pilchards, olives, gherkins, spring onions and capers. Add the Worcestershire sauce and a pinch of pepper.
Using an electric mixer, start blitzing the ingredients to form a smooth paste. Add the mayonnaise in, one tbsp. at a time, blitzing after each tbsp. You should have a smooth paste.
Cover and leave in the fridge for around half an hour before serving.