Avocado guacamole with prune kernel oil
A recipe by Chef Hervé Sauton
La Table des Sens gourmet restaurant
Dish:
Aperitif, accompaniment to a cold starter
Ingredients for 4 people:
- 2 well matured avocados
- 1 finely chopped small shallot
- 1 pinch of Espelette chilli powder
- Prune Kernel Oil
Preparation:
- Mash the avocado with a fork, add the chopped shallot and the chilli powder. Mix well.
- Mix in the prune kernel oil, according to personal taste.
Chef’s tip
Serve as an accompaniment to a citrus Gambas Tartare
