- 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.