AVOCADO AND RIVER-TROUT CAVIAR

Avocado and River-Trout Caviar image

Provided by Marian Burros

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.