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Guacamole and Caviar Dip
from the kitchen of Sharmagne Leland-St. John
2 ripe avocados
2 ounces beluga caviar*
1 white onion, finely chopped
Hard boiled eggs, finely chopped
Good quality crackers or trimmed toast points
Lemons for garnish
Cut the avocados in half, remove the pit and scoop
the pulp out of one. Set the other aside. Mash the
avocado until it is creamy. Dice the other avocado
into small cubes. Mix the two together. Add the
chopped onion. Mix well. Stir in the chopped egg.
Place the avocado mixture into a shallow oval
serving dish. Drop dollops of the sour cream
intermittently around the rim, then a dollop of
caviar onto the sour cream. Thinly slice the
lemons and serve on a separate plate.
Place the crackers and toast points into a basket
and serve immediately.
*You may substitute American Sturgeon caviar or a
good quality black caviar if beluga is outside
your budget range.