Photo of Char grilled Avocado by Mario
It’s Avocado time!
Quite often avocados are used as a base for a dip, paste and such, but as we all know, they are very tasty on their own too!
In this recipe we’re going to keep the halves whole and in their skin, however we will char grill them. The reason behind char grilling the avocados is that it gives the flavor a totally different dimension. Just like with asparagus, char grilling process gives the avocados slightly nutty flavour with just a hint of smokiness. That changes the overall perception of the flavour of avocado, as if it was perhaps marinated or combined with other food products.To go with those beautiful nutty flavours we’ve prepared a light smoked mackerel and Greek yoghurt paté.
So, let’s give those avocados a grilling 🙂
Char grilled Avocado with Smoked Mackerel and Greek Yoghurt Paté
Prep time: 15 minutes
Cook time: approx. 2 minutes
Total time: approx. 17 minutes
Recipe by Mario
- 2 avocados
For mackerel paté:
- 50 g smoked mackerel (make sure you pick the meat through your fingers to get rid of the bones)
- 40 g sweetcorn
- 75 g Greek yoghurt
- 20 g red pepper, finely diced
- 15 g red onion, finely chopped
- 5 g spring onion, chopped
- 30 g cucumber, finely diced
- 1 tsp chopped dill, finely chopped
- 1 tsp parsley, finely chopped
- Sea salt
- Freshly ground black pepper
- Rocket salad
- Lemon wedges
- Heat up a griddle pan until very hot.
- In the meantime, take a sharp knife and cut the avocados in half, lengthwise (see notes).
- When griddle pan is ready, char grill avocado halves for several seconds, flesh side down only, then set aside.
- In a bowl, mix paté ingredients together and season with salt and pepper (see notes).
- Fill each avocado half with quarter of the smoked mackerel paté and serve with fresh rocket salad and lemon wedges.
- The best way to cut the avocados in half lengthwise is to cut into the avocado, run the blade around the seed, then take the knife out and put it aside. Twist the halves in opposite ways to separate them. To take the stone out you can either scoop it out with a table spoon or gently tap the blade of the knife into the seed and twist.
- When seasoning, go easy on the salt, as smoked mackerel has already been salted prior to smoking.