|(Debra Samuels for The Boston Globe)|
Little cubes of creamy avocado are layered with Greek yogurt and a spoonful of translucent briny salmon roe to make the ultimate savory sundaes. Use small clear glasses or bowls to assemble these beautiful appetizers. Salmon roe is available at many fish markets and Asian markets. You can also use inexpensive caviar. It will still look (and taste) like a million bucks.
|Juice of half a lemon|
|1/2||cup plain Greek yogurt|
|2||ounces salmon roe|
1. Have on hand 4 glasses or small glass bowls.
2. Place avocados in the refrigerator for 2 hours. Make a vertical cut through the skin and flesh of the avocado and around the pit. Twist the avocado to separate the halves. With the thick bottom end of a chef’s knife, give a sharp tap to the pit. This will embed the knife about 1/8-inch into the pit. Twist the knife and lift the pit out of the flesh. Push off the pit from the blade and discard it.
3. Working with half an avocado, cut it (with skin) into 1-inch thick slices. Remove the skin and cut the flesh into 1-inch cubes. Transfer the cubes to one of the glasses or bowls. Sprinkle with lemon juice. Repeat with the remaining halves.
4. Spoon 1/4 of the yogurt into each glass or bowl. Top with about 1 tablespoon of salmon roe.