Tonight's Appetizer
My father called me to the table for our panko crusted pork chops, but had a little app before. Half an avocado, sour cream filling the spot where the pit was and this was topped with salmon roe. He said my mother used to serve this all the time when she was alive. For whatever reason I don't remember it. The textures and melding of flavors was one of the best things I've ever had. I've heard of avocado with a salmon mousse before, but this was outrageous.
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weezieduzzit
Aug 1, 2012 03:53 PM
Sounds delicious! I fill the empty spot with shrimp salad made with creme fraiche, lemon and dill and then top with roe. Its a wonderful summer treat.
A friend of mine includes the addition of toast points.
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I just read a recipe on another blog site for grilled avocado that was filled with a quinoa salad. The grilled part sounds tasty too!
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re: katecm
I do have to say, what made it almost perfect was the fact the avocado was almost over ripened. it' was just slightly more firm than the sour cream and then of course you had the salmon roe, which initially had the mouth feel of being even more firm but then explodes. The combo of all three was perfect, with the roe basically seasoning the other two ingredients
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sounds like a lovely combination to me.
There wasn't "too much" avocado in relation to the rest? (Not that I really think you can have too much avocado . . . but).
Was it just served with a knife and fork? I might serve it on a bed of greens or something to round it out maybe - did your Mom?
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re: thimes
The avocados were just about to be over-ripe, so they were very soft. It was served in its skin with a spoon. Yes, there was more avocado , but a little scoop of all three in every bite worked out.
He also said when he does it for himself, he uses plain yogurt. I could do it with Greek yogurt, but not just plain yogurt
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