Avocado and Caviar Toast
12 servings
20 minutes
The easiest way to turn your morning avocado toast into a festive treat is to top your guacamole sandwich with a cap of red caviar. The green Christmas tree associations work great in the design here too. The innate creaminess of avocado allows it to replace butter in sandwiches, avoiding excessive consumption of animal fats, which is why avocado toast has become so popular. Millennials, for whom such things are extremely important, will be pleased. Just don't forget to sprinkle the mashed avocado pulp with lemon juice - otherwise it will lose its "Aztec green" and turn gray long before serving.
1
Prepare all the ingredients.
2
Finely chop the onion, drizzle with lime juice, and let marinate for about 10 minutes.
- Onion: 0.5 head
- Lime: 1 piece
3
Cut the tomatoes into wedges, remove the juice and seeds. Dice them into small cubes.
- Tomatoes: 1 piece
4
Cut the avocado in half, twist the halves against each other and remove the pit. Peel the avocado, place the flesh in a bowl, drizzle with lime juice and mash well with a fork.
- Avocado: 2 pieces
- Lime: 1 piece
5
Pass garlic through a press into the bowl with avocado.
- Garlic: 1 clove
6
Tear the leaves of the cilantro and chop them finely (leave some for garnish) and add them to the avocado.
- Cilantro: 4 sprigs
7
Add pickled onions, tomatoes, paprika, oil and mix well. Add a little salt, but keep in mind that the caviar is salty.
- Onion: 0.5 head
- Tomatoes: 1 piece
- Paprika: to taste
- Olive oil: 2 tablespoons
8
Toast the bread in a toaster or oven. Place the bread on a board and spread the avocado paste on it.
- Sandwich (toast) bread: 12 pieces
9
Cut the bread into quarters or eighths, slicing the knife through the center of the piece.
10
Spread red caviar on bread and serve.
- Caviar (fish roe): 150 g
