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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