• 2 large ripe avocados, peeled, halved and stoned
  • For the dressing:
  • 142 ml (5fl oz) carton soured cream
  • 1 tbsp wine vinegar
  • 2 tbsp sunflower oil
  • 1/2 tsp mustard powder
  • 1 tsp caster sugar salt andpepper to taste
  • To Serve:
  • 25 g (1 oz) each red and black lumpfish roe caviar snipped chives (optional)

Slash the avocado halves from the wide base almost to the top and fan out on 4 serving plates.

Whisk the dressing ingredients together. Pour some around the avocados; serve the rest separately.

Garnish with alternate mounds of caviar and sprinkle the dressing with chives if you wish. Serve immediately.