Grilled Avocado With Caviar Recipe

Prepare grill or pan

Preheat a grill or heavy grill pan over medium-high heat until very hot (about 5 minutes). If using a gas grill set to medium-high; for a stovetop grill pan heat until it is smoking slightly. Lightly oil the grill grates or pan with 1 teaspoon of the olive oil to prevent sticking.

Halve and oil the avocados

Slice each avocado lengthwise around the pit and twist halves apart. Remove pits with a spoon or gently tap with a knife and lift out. Using a small spoon, slightly enlarge the cavity if needed to make room for a dollop of crème fraîche and caviar. Brush the cut (flesh) sides lightly with the remaining olive oil (about 1 tablespoon total across both halves) and season the flesh lightly with half of the sea salt and a pinch of black pepper.

Grill the avocados

Place the avocado halves cut-side down on the hot grill or pan. Grill 2–3 minutes undisturbed, until defined grill marks appear and the flesh has warmed and slightly softened but still holds shape. Rotate once if desired for crosshatch marks. Remove to a plate, cut-side up, and immediately season the exposed flesh with the remaining sea salt, a little more black pepper if desired, and the lemon juice (drizzle across the warmed flesh to add brightness).

Prepare crème fraîche and chives

While the avocados grill, stir the crème fraîche in a small bowl to loosen it. Fold in half of the snipped chives (reserve the rest for garnish) and a small pinch of black pepper; taste and adjust with a tiny pinch of salt only if necessary (remember the caviar is salty).

Assemble with caviar

Spoon roughly 1.5 tablespoons (about 1 tbs to 2 tbs) of the chive crème fraîche into the cavity of each grilled avocado half. Using a small spoon, gently mound 5 g of Petrossian Imperial Kaluga caviar onto the crème fraîche in each half (total 10 g). Avoid pressing the caviar — let the pearls sit gently on top so they retain their texture and flavor.

Plate and garnish

Arrange the two avocado halves on a small serving plate atop a few microgreens or salad leaves if using. Sprinkle the reserved snipped chives over the caviar lightly. Serve immediately with toasted baguette slices or warm blinis at the side for scooping. Advise diners to use a mother-of-pearl or non-metal spoon for the caviar to avoid metallic taste.

Timing and serving

Serve the grilled avocados warm so the contrast between the warm flesh and cool crème fraîche and caviar is optimal. Makes 2 appetizer servings (each person receives two halves).