I know, in the one picture it looks like, well, a dookie. But if you can get past that oddity you’ll be glad you did because this spread is the most buttery, velvety, rich yet light garnish you’ve ever had. Susan told me about how a friend had served her avocado butter on top of a tuna steak once & it was absolutely divine. The thought had never occurred to me, avocado mixed with butter? Is that really necessary? I mean, doesn’t each have enough fat on it’s own? Combining the two sounds a bit like mixing up potatoes & rice, or maybe a throwing on a pair of spanxx over your girdle. A bit much, you know? But something intrigued me, I love avocado & adding the sinfulness of real butter could just be a wonderful indulgence. So I did a bit of homework & tried to make my own version, and the thing is my dear, sweet friend it’s not too much. Not even close. It’s perfect. And oh so easy to prepare…
- 1 ripe avocado, peeled, pitted & cubed
- 3 tbs melted salted butter
- 1/4 tsp cumin
- salt & pepper to taste
Blend all ingredients, I used my favorite stick blender, until it’s completely smooth. Next, lay a piece of foil on your counter & a piece of plastic wrap on top of that. Spoon out the avocado mixture onto the plastic wrap in a log shape. Fold the plastic wrap over twice & then use the foil to help you shape the plastic wrapped log. (geez I hate calling it that but I don’t know what else to call it!) Imagine a sushi chef rolling the stuffed rice before he slices it. Next leave it in your fridge for a few hours or until firm. I decided to make this about 30 minutes before dinner so I stuck it in the freezer for 20 minutes and it did the trick.
Slice off a few pats & serve with fish, chicken or even spread on a toasted crostini. We had ours with my easy lemon salmon & it took it to a new level. Looks are deceiving however, this stuff is richer than you’d think so you only need a small bit with each bite…enjoy!