Recipe #3785
Avocado velouté and salmon caviar
| Preparation: | 12 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 15 min |
| Total: | 27 min |
4
servings
servings
Wine & food pairing
Could also interest you
Recipe ingredients
- 2 ripe avocados
- 1 cup (250 mL) frozen spinach*, thawed
- 1 Tbsp. (15 mL) fresh ground coriander
- 2 cups (500 mL) chicken broth*, reconstituted and warm
- Juice from 1 lemon
- 1/2 tsp. (2 mL) Wasabi (Japanese horseradish)
- Milled salt and pepper to taste
- 1/4 cup (60 mL) sour cream*
- 1/4 cup (60 mL) cream* (35% M.F.)
- 1/4 cup (60 mL) salmon caviar
- Fresh coriander leaves to taste
Preparation
Peel the avocados, cut them in quarters and remove the core.
In a blender, place the avocados, spinach, coriander, chicken broth, lemon juice and the Wasabi and mix until a velvety consistency is obtained. If the consistency is too thick, dilute with a little added chicken broth. Add salt and pepper. Refrigerate until serving.
Mix the sour cream and the cream.
Pour the velouté in four small bowls, add the cream mixture and then the salmon caviar. Garnish with coriander leaves and serve.
Suggestion
If you are using fresh spinach, steam for 5 minutes covered.* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
Recipe suggestions
- Cucumber and Salmon caviar canapés
- Creamy Noodles with Basil Garnished with Salmon and Caviar
- Grilled Salmon with Avocado and Boursin purée
- Lemony Eggplant Caviar
- Avocado, Pomelo and Smoked Salmon Salad
- Dill Velouté Sauce
- Chicken velouté
- Smoked Salmon and Avocado Paninis
- Spinach and Bean Velouté
- Caviar garnished poached eggs
Avocado, Pomelo and Smoked Salmon Salad
You like this recipe?
Please comment it with your account