This sauce is delicious with any terrine or cold fish mousse and is also good with any poached or steamed fish or shellfish that is served cold. It can also be used as a dip for prawns.
Peel and stone the avocados. Cut them up quite small and place in a food processor or blender. Scrape all the flesh from the skins and add this to the machine. Blend the mixture to a smooth paste, then remove from the machine and rub through a fine sieve. Add both the cream and the yoghurt to the avocado purée together with the lemon juice. Mix in well and season to taste with salt, pepper and a little sugar.
© 1989 Ian McAndrew. All rights reserved.