Preparation:
Split the avocado in half, remove the flesh with a spoon and place it into a bowl, add the oil, sherry vinegar, lemon and salt. Whisk the mixture with a fork mashing it until it is a fine puree. Cover the ready salted Ladyfingers with a 2-3mm layer of mixture and garnish with the roe.
NUMBER OF SERVINGS |
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| Serves 6 | ||
COOKWARE |
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| Sharp cutting knife, spoon, fork and bowl. | ||
INGREDIENTS |
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| Ingredients | Quantity | Comments |
| Avocado | 1 | ensure ripe |
| Virgin olive oil | 0.5 cl. | |
| Sherry vinegar | 7 drops | |
| Lemon | 7 drops | |
| Salt | 1 pinch | |
| Trout roe | 50 gr. |