A delicious adaptation of a traditional West African dish, West African Fish and Avocado Spread makes a spicy and unusual first course.4 hard-boiled eggs, separated
8 oz. canned tuna fish, drained and finely flaked
3 ripe avocados, halved, stoned and mashed
2 teaspoons white wine vinegar
2 teaspoons lemon juice
1 teaspoon salt
1 teaspoon black pepper
½ teaspoon cayenne pepper
2 tablespoons finely chopped canned pimiento
4 oz. small shelled shrimps
Rub the egg yolks through a strainer and place them in a medium-sized mixing bowl. Add the tuna fish, avocados, vinegar, lemon juice, salt, pepper, cayenne and pimiento and beat well until the mixture is smooth and well blended. Chop the egg whites and stir them into the mixture with the shrimps.
Spoon the avocado and tuna fish mix-ture into a medium-sized terrine. Place the terrine in the refrigerator for 2 hours.
Remove the terrine from the refrig-erator and serve the spread at once.