Avocado And River Trout Caviar Recipes

TEXAS CAVIAR WITH AVOCADO

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.

AVOCADO, ANCHOVY, CAVIAR DEVILED EGGS

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.

CAVIAR & AVOCADO APPETIZER

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 AND RIVER-TROUT CAVIAR

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.

AVOCADO PANCAKES WITH CRèME FRAîCHE AND 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.

SEA TROUT TARTAR WITH AVOCADO AND HERBS

Steps:

• Chop sea trout fillets in quarter-inch cubes without crushing the flesh of the fish and make sure there are no small bones. Put fish in large bowl with salt, sugar, lemon juice, aquavit, dill, shiso leaves and chives. Toss gently. The fish can be served immediately or prepared in advance and allowed to marinate for 12 to 24 hours.
• When ready to serve, divide the fish into six equal portions to create little towers in the center of six large individual plates (a one-and-one-half-inch ring mold can be used.)
• Peel and halve the avocado, removing the stone, and cut each half into three. Cut each section into thin slices, leaving the narrow end intact. Spread it out in a fan shape on each plate to one side of the fish and sprinkle with lime juice.
• Cut slice from top and bottom of the orange and grapefruit. Cut through the peel and pits in strips around each fruit and remove it. Work over a large bowl to catch the juice and segments. Segment the fruit by cutting between the flesh and membrane. Squeeze any remaining juice from membranes. Divide sections equally among the six plates.
• Garnish fish with sprigs of dill and torn shiso leaves. Sprinkle a teaspoon of olive oil over and around each plate and pour a little of the reserved fruit juice on the avocado and fruit sections. Serve immediately.