This is a creation of Chef Fredi Nussbaum (above, holding fish), for the Storchen Zurich’s popular vegetarian menu.

1 serving

1 large ripe avocado

Squeeze of lime juice

Salt and Pepper to taste

Dash each Tabasco and Worcestershire sauces

Halve, peel, and gently mash the avocado, incorporating the other ingredients without mashing too finely.  Pack into a round nonnette mold and center on a chilled plate; remove the mold.

Finish with:

Olive oil and balsamic vinegar

Julienned mango a Peppadew sweet pickled peppers and

Herb Salad

Parsley, dill, chervil, and chives tossed with olive oil and a dash of wine vinegar.

Assemble at the last minute for maximum freshness…