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Avocado velouté and salmon caviar https://www.metro.ca/userfiles/image/recipes/Veloute-avocat-caviar-saumon-3785.jpg PT12M PT15M PT27M
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.
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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
Avocado velouté and salmon caviar

Avocado velouté and salmon caviar

Rate this recipe
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4
servings
0:12
Preparation
0:15
COOKING
0:27
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 2
    ripe avocados
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    BLUEBERRIES

    BLUEBERRIES

    $2.99 ea.

    PINT PRODUCT OF PERU OR MEXICO NO 1 GRADE AVOCADOS 5 PK PRODUCT OF MEXICO LEMONS 2 lb PRODUCT OF ARGENTINA OR SOUTH AFRICA


  • 1 cup
    (250 mL)
    frozen spinach, thawed
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    SPINACH

    SPINACH

    $3.49 ea.

    284 g PRODUCT OF U.S.A.


  • 1 Tbsp.
    (15 mL)
    fresh ground coriander
  • 2 cups
    (500 mL)
    chicken broth, warm

  • Juice from 1 lemon
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    Flyer Deal  (1)
    BLUEBERRIES

    BLUEBERRIES

    $2.99 ea.

    PINT PRODUCT OF PERU OR MEXICO NO 1 GRADE AVOCADOS 5 PK PRODUCT OF MEXICO LEMONS 2 lb PRODUCT OF ARGENTINA OR SOUTH AFRICA


  • 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
Imprimer ma sélection

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.

Source : Metro

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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