Avocado velouté and salmon caviar

Avocado velouté and salmon caviar
  • 4 servings
  • 0:12 Preparation
  • 0:15 Cooking
  • 0:27 Total Time


Add all
  • 2

    ripe avocados

  • 1 cup
    (250 mL)

    frozen spinach, thawed

  • 1 Tbsp.
    (15 mL)

    fresh ground coriander

  • 2 cups
    (500 mL)

    chicken broth, 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


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.

Source: Metro

Wine and meal pairing

Fruity and vibrant

Fruity and vibrant
These dry wines and ciders have a nose of fruit and flower aromas while having a rich taste on the palate. They get a pleasant liveliness from their acidity.
Product categories: white wine, Champagne and sparkling wine, cider.

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