Paté of Almonds with Avocado and Lupins

Servings: 4
Prep time: 40
Cooking time: 5
  1. Obtained from the lemon 2-3 pieces of thin skin (without the white part) and then squeeze it.
  2. Gather in the mixer the almonds, the cashews and the lemon peel, then finely chop at maximum speed for a few seconds and then continue gradually incorporating 150 ml of water until it reaches a creamy and solid consistency. Eventually check for salt and let stand the cream in the refrigerator for a few hours.
  3. Peel the leek, browse it and reduce the leaves into rectangular strips from about 12 x 4 cm. Blanch the strips in salt water for one minute and let them to cool immediately in cold water. Drain thoroughly and season with 1 to 2 tablespoons of oil.
  4. Peel the avocado and cut into cubes, basting once with a little of the lemon juice. Below, private lupins of their peel and chop with a knife.
  5. Stir well the cream of almonds and cashews rested in the refrigerator with avocado and lupins, and season with a sprinkling of white pepper and salt if necessary.
  6. Reduce the pâté in quenelle, helping you with 2 tablespoons upside down on each other; arrange them on dishes and cover each with leek leaves and, eventually, complete with edible flowers and herbs.