15 gr. Calvisius caviar
1 tbsp. almond oil
Peel the avocado and cut into slices, the thinner the better. Using a knife, form the avocado slices into curved shapes. Place in a row on a piece of plastic. Cut to forming a perfect square 8 cm. x 8 cm. (3" x 3").
Place the square of avocado at the center of the plate. Carefully remove the plastic and brush with almond oil. Finally, arrange a spoonful of caviar on top.
Note: This recipe is a sort of revenge against the hierarchy of raw ingredients. Why should some ingredients be more exclusive than others? The challenge was simple – to use skill to raise avocado to the same status as caviar. Here the smooth avocado is tamed and the caviar has to put up with being treated as if it were salt. The contrasting flavors are a surprise. Visually, the fine-cut slices will impress anyone who has tried to remove the stone from a ripe avocado. Or anyone who knows how fast avocado turns brown unless dipped immediately into lemon juice. Here there are no acid elements so the dish must be eaten immediately. The almond oil has a slight hazelnut flavor which enhances that of the avocado. A tender kiss of avocado.