Avocado and River-Trout Caviar
Published October 23, 1982
- Total Time
- 20 minutes
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Ingredients
3 avocados, two and one-half inches wide at center
Lemon juice
10 tablespoons sour cream
8 teaspoons chopped chives, approximately
10 tablespoons red caviar
5 teaspoons black caviar (see note)
Nutritional analysis per serving (10 servings)
7 grams carbs; 117 milligrams cholesterol; 170 calories; 7 grams monosaturated fat; 3 grams polyunsaturated fat; 3 grams saturated fat; 15 grams fat; 4 grams fiber; 288 milligrams sodium; 6 grams protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Cut avocados in half; remove skin and pits. Slice each half lengthwise into one-quarter-inch-thick slices. You need 20 slices. Brush with lemon juice to prevent darkening. Reserve leftovers for other uses.
- Step 2
Put two slices of the avocado together to form a circle. Fill center with one tablespoon sour cream. Sprinkle with one-half teaspoon chives.
- Step 3
Cover this almost completely with one tablespoon red caviar, leaving a touch of sour cream showing. Sprinkle with a little more chives and spoon one-half teaspoon black caviar down the center. Continue until all of the slices are used.
River-trout caviar is available from Scandinavian Specialties, 501 Fifth Avenue, New York, N.Y.
Private Notes