Avocado-Caviar Mousse

This delicately creamy and briny mousse is a clever combination of Grace Parisi's two favorite dips—guacamole and taramasalata (the salty, tangy, roe-rich Greek recipe).

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  • Total Time:
  • Servings: makes 1 1/3 cups


  • 2 ripe Hass avocados—halved, pitted and flesh scooped out
  • 4 ounces fresh goat cheese, at room temperature
  • 2 tablespoons heavy cream or whole milk
  • 1/2 teaspoon finely grated lemon zest
  • 1 tablespoon fresh lemon juice
  • 3 tablespoons sturgeon-style caviar, such as paddlefish, hackleback, or California osetra (1 1/2 ounces)
  • 2 tablespoons snipped chives
  • Salt and freshly ground pepper

How to make this recipe

  1. In a food processor, puree the avocados with the goat cheese, cream, lemon zest and lemon juice. Transfer to a bowl. Fold in the caviar and chives and season with salt and pepper.

Make Ahead

Cover the mousse directly with plastic wrap and refrigerate for up to 2 hours. Let stand at room temperature for 15 minutes before serving.

Serve With

Brioche toasts, grissini, pita crisps, steamed shrimp or sliced raw vegetables, such as celery, endive and cucumbers.

Contributed By Published April 2013

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