TEXAS CAVIAR WITH AVOCADO
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
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 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.
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.
SEA TROUT TARTAR WITH AVOCADO AND HERBS
Provided by Moira Hodgson
Categories dinner, main course
Time 20m
Yield 6 servings
Number Of Ingredients 15
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.
Nutrition Facts : @context http, Calories 283, UnsaturatedFat 11 grams, Carbohydrate 16 grams, Fat 15 grams, Fiber 5 grams, Protein 21 grams, SaturatedFat 3 grams, Sodium 458 milligrams, Sugar 9 grams
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