Name: Avocado & Smoked Salmon Rosti
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 3-4 Russet potatoes; 1 egg; 1 tbsp flour; 2 tsp freeze-dried Italian seasoning; 1 tsp dried dill; 1 tsp salt; 1 tsp fresh cracked black pepper; ½ tsp garlic salt; ½ tsp onion powder; 2 tbsp avocado oil, divided; 2 tbsp butter, divided; 3 tbsp creme fraiche; 2 large Avocados from Mexico, peeled, pitted, and sliced; 1 (200 g) package smoked salmon; ¼ cup sprouts (broccoli or alfalfa); 2 tbsp capers; 1 tbsp chives, finely chopped

Description

Now, for the pièce de résistance… dessert! Avocado. Chocolate. Pudding! Can I get a heck yes? The creamy texture of the avocado creates a decadent, rich pudding that’s just like the real thing. Layered with chocolate brownie, Cadbury Mini Eggs and whipped cream, it’s a festive parfait that’s a sweet surprise.

Ingredients

Units Scale

4 Avocados from Mexico, peeled, pitted, flesh scooped out
3/4 cup Hershey's Dark unsweetened cocoa powder
1/2 cup dark pure maple syrup
1/2 cup whole milk
1 tsp vanilla extract (alcohol-free)
1/8 tsp salt
1 9x9 pan of brownies, prepared
1 cup whipped cream (homemade or store-bought)
1/2 cup mini Cadbury Mini Eggs

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Instructions

Place avocados, cocoa powder, maple syrup, milk, vanilla, and salt in the bowl of a food processor or blender. Process on high until pudding is very smooth. Cover and place in fridge to chill for up to 2 hours.
When ready to service, divide prepared brownies between the desired number of cups or serving bowls. Sprinkle with mini eggs. Spoon over avocado pudding. Top with dollops of whipped cream and more mini eggs for garnish. Serve immediately.