Grilled Avocado With Caviar Recipe
10g Petrossian Imperial Kaluga Caviar, Crème Fraîche, Chives
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Ingredients
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Grilled avocado & assembly
Method
Grilled avocado & assembly
Halve and season avocados
Slice the avocados in half lengthwise and remove the pits. Using a spoon, gently scoop out a small amount of flesh from each pit cavity (about 1/2 teaspoon) to widen the well for filling. Brush the cut surfaces lightly with 1 tablespoon olive oil and sprinkle evenly with 1 teaspoon fine sea salt and 1/2 teaspoon freshly ground black pepper. Brush the outer skins very lightly as well so they don't stick.
Grill the avocados
Place the avocado halves cut-side down on the hot grill or grill pan. Grill until pronounced char marks form and the surface is warm and slightly softened, about 2 to 3 minutes. Rotate if needed to get even marks. Flip and warm the skin side for 30 seconds to 1 minute if desired. Do not overcook — the flesh should remain creamy.
Finish with lemon
Remove avocados from the grill and immediately brush or drizzle the cut wells with 1 tablespoon fresh lemon juice to brighten the flavor and prevent browning.
Fill with crème fraîche
Place 1 1/2 tablespoons of crème fraîche into each avocado well (divide the 3 tablespoons evenly among the four halves). Smooth lightly with the back of a spoon to create a small nest for the caviar.
Top with caviar and garnish
Using a small spoon, gently place 2.5 g (approximately 1/4 of the 10 g) of Petrossian Imperial Kaluga caviar into each crème fraîche–lined avocado well. Sprinkle the finely snipped chives evenly over the caviar (divide the 1 tablespoon among the four halves). Add a few microgreens or small herb leaves as an optional garnish.
Serve
Arrange the grilled avocados on a chilled or room-temperature serving plate. Serve immediately with 6 toasted thin slices of baguette or blinis for scooping. Encourage guests to take small amounts of caviar together with avocado and crème fraîche on the toast. Leftover caviar should not be mixed into warm food; keep any unused caviar chilled and consume promptly.