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).
Plus: More Appetizer Recipes and Tips
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 It
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.
Cover the mousse directly with plastic wrap and refrigerate for up to 2 hours. Let stand at room temperature for 15 minutes before serving.
Brioche toasts, grissini, pita crisps, steamed shrimp or sliced raw vegetables, such as celery, endive and cucumbers.
You May Like
Sign Up for Our Newsletter
Keeping you in the know on all the latest & greatest food and travel news, and other special offers.