CAVIAR & AVOCADO APPETIZER
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
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.
CRAB, AVOCADO & ROCKET SALAD
Native British crab is at its best from April to December, and this seasonal salad makes the most of its delicate flavour
Provided by CJ Jackson
Categories Afternoon tea, Lunch, Main course, Supper
Time 10m
Yield Serves 4 as a main course, 8 as a starter
Number Of Ingredients 7
Steps:
- Put the crabmeat in a glass or metal bowl. Check for any shards of shell. Tip the brown crabmeat into a small bowl. Stir in the crème fraîche and ½ the lemon juice until smooth. Lightly season, then set aside.
- Cut the tomatoes in half, or into quarters if large. Cut the avocado in half lengthways and remove the stone. Peel off the skin, then cut into thin slices. Put the rocket, tomatoes and avocado into a large bowl. Squeeze over the remaining lemon juice and the olive oil. Season, then toss until the salad is coated with the dressing.
- Arrange the salad onto serving plates. Scatter over the white crabmeat, drizzle with crème fraîche dressing and serve straight away.
Nutrition Facts : Calories 419 calories, Fat 34 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 25 grams protein, Sodium 1.24 milligram of sodium
BAKED FISH WITH AVOCADO AND TOMATO
Make and share this Baked Fish With Avocado and Tomato recipe from Food.com.
Provided by Derf2440
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 350°F.
- Line a rimmed baking sheet with foil, for easy cleanup.
- Brush both sides of fish with 1 tablespoon oil, place on lined pan.
- Sprinkle fish with 1/8 teaspoon pepper, the garlic powder, basil and marjoram and 1/4 teaspoon salt.
- Bake 7 to 10 minutes or until fish is just barely opaque at centre.
- Meanwhile put tomato and avacado into medium bowl, add remaining 1 tablespoon olive oil, 1/4 teaspoon salt and 1/8 teaspoon pepper.
- Toss to mix and coat.
- Serve over fish.
Nutrition Facts : Calories 341.3, Fat 15.8, SaturatedFat 2.3, Cholesterol 99, Sodium 438, Carbohydrate 7, Fiber 4.2, Sugar 2, Protein 42.7
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- Caviar on Cucumber With Bloody Mary Shot. Prep time: 5 min. Cook time: n/a. Ready in: 5 min. Yields: 1 serving. 1 angled slice English cucumber, ¼ inch thick.
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- Preheat oven to 350°F. Line large rimmed baking sheet with parchment paper. Arrange wonton triangles on sheet; brush each with olive oil and sprinkle with sesame seeds. Bake until triangles are golden brown, about 9 minutes. Cool on sheet.DO AHEAD: Can be made 8 hours ahead. Let stand at room temperature.
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