Avocado And River Trout Caviar Recipes

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CAVIAR & AVOCADO APPETIZER



Caviar & Avocado Appetizer image

This is a super way to serve lumpfish caviar. I wouldn't do this with Russian Buluga it would be wasted .

Provided by Bergy

Categories     Fruit

Time 20m

Yield 6 serving(s)

Number Of Ingredients 5

1 large avocado, peeled and mashed (or 2 small)
3 tablespoons red onions, chopped finely
6 hard-boiled eggs, chopped finely
3 tablespoons mayonnaise
1 (3 1/2 ounce) jar lumpfish caviar

Steps:

  • Press the mashed avocado into the botton of a 8" or 9" pyrex pie plate.
  • Sprinkle the chopped onion over the avocado.
  • Combine the egg and Mayo.
  • Place gently over the onion.
  • Spoon the Caviar very gently on top.
  • Chill& serve with crisp sesame seed crackers or or small pumpernickel rounds.

AVOCADO, ANCHOVY, CAVIAR DEVILED EGGS



Avocado, Anchovy, Caviar Deviled Eggs image

An unexpected trio of flavors combines perfectly to create a wonderfully silky and irresistible deviled egg; avocado brings texture while anchovy adds a deep base note and salt. A garnish of trout roe echoes the subtle fishy flavors.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Deviled Egg Recipes

Time 50m

Yield Makes 16

Number Of Ingredients 7

8 large eggs
1/3 cup mayonnaise
1 tablespoon Dijon mustard
1 teaspoon white-wine vinegar
1/2 mashed avocado
3/4 teaspoon anchovy paste
Trout roe

Steps:

  • In a medium saucepan, cover eggs with 1 inch of water. Bring to a boil; remove from heat. Cover and let stand 12 minutes. Drain eggs; run under cold water until cool enough to handle.
  • Peel and halve eggs lengthwise; remove yolks and transfer to a bowl. Mash with a fork; mix in mayonnaise, mustard, and vinegar. Press through a sieve to make smooth. Stir avocado and anchovy paste into yolk mixture. Press through sieve again.
  • Using a pastry bag fitted with desired tip (we used plain and star tips), pipe yolk mixture into whites. Garnish with trout roe. Serve immediately, or chill up to 2 hours.

TEXAS CAVIAR WITH AVOCADO



Texas Caviar with Avocado image

A delicious party dip with beans, tomatoes, onions, and lots of diced avocado. A variation on 'Texas Caviar'; one bite and you won't leave the bowl. Serve with 'scoop' tortilla chips.

Provided by Kim Lawn

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Bean Dip Recipes

Time 15m

Yield 32

Number Of Ingredients 7

2 (15.5 ounce) cans black-eyed peas, drained and rinsed
2 tomatoes, chopped
1 medium sweet onion, chopped
½ cup chopped jalapeno peppers
8 fluid ounces Italian dressing
cayenne pepper to taste
2 avocados - peeled, pitted, and chopped

Steps:

  • In a large bowl, mix black-eyed peas, tomatoes, sweet onion, jalapeno peppers, Italian dressing, and cayenne pepper. Stir in the avocados just before serving.

Nutrition Facts : Calories 65.5 calories, Carbohydrate 6.2 g, Fat 4.1 g, Fiber 1.9 g, Protein 1.7 g, SaturatedFat 0.6 g, Sodium 204 mg, Sugar 1.1 g

AVOCADO PANCAKES WITH CRèME FRAîCHE AND TROUT ROE



Avocado Pancakes with Crème Fraîche and Trout Roe image

Categories     Breakfast     Side     Trout     Avocado     Pastry

Yield makes 25 small pancakes

Number Of Ingredients 13

Crème Fraîche
1 cup heavy whipping cream
1 tablespoon cultured buttermilk
Pancakes
1/4 medium white onion
1 ripe avocado, peeled and pitted
1 large egg
1/2 cup all-purpose flour
1/4 teaspoon baking powder
3/4 cup whole milk
1/2 teaspoon kosher salt
1/4 teaspoon ground white pepper
2 ounces trout roe

Steps:

  • TO MAKE THE CRÈME FRAÎCHE: Pour the cream into a glass container or bowl. Stir in the buttermilk, cover, and let the mixture sit in a warm spot until the mixture thickens to the consistency of sour cream, at least 8 hours and up to 24 hours. Cover and refrigerate.
  • TO MAKE THE PANCAKES: In the work bowl of a food processor fitted with the metal blade or the jar of a blender, process the onion until pureed. Add the avocado, egg, flour, baking powder, milk, salt, and pepper, and process until the mixture is creamy and resembles breakfast-pancake batter, about 4 minutes. Set a large, lightly oiled skillet over medium-low heat. Drop the pancake batter by tablespoonfuls about 1 inch apart onto the heated skillet. Cook until the pancakes puff up, deflate slightly, and are lightly browned on both sides, 2 to 2 1/2 minutes per side.
  • TO ASSEMBLE THE PANCAKES: Top each warm pancake with 1 tablespoon of crème fraîche and 1 teaspoon of trout roe. Serve immediately.
  • do it early
  • The crème fraîche will keep for 1 week in the refrigerator.
  • tips
  • If you don't feel like making your own crème fraîche, most grocery stores carry it.
  • Many high-end markets, such as Whole Foods and Central Market, carry trout roe. A number of vendors offer it online as well.

AVOCADO AND RIVER-TROUT CAVIAR



Avocado and River-Trout Caviar image

Provided by Marian Burros

Categories     appetizer

Time 20m

Yield 10 servings

Number Of Ingredients 6

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)

Steps:

  • 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.
  • Put two slices of the avocado together to form a circle. Fill center with one tablespoon sour cream. Sprinkle with one-half teaspoon chives.
  • 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.

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