Avocado-Caviar Spoons
Serves 8 (makes about 16 spoons)

When the evening calls for a splash of elegance, whether as a little surprise treat before soup with dinner or as an appetizer with drinks on a more formal evening, try these luscious little bites. They’re quick and easy to make, look quite impressive, and make a bit of caviar go a long way. It calls for inexpensive whitefish caviar, which for this recipe is just fine. Save the pricey Beluga and Ostreta to savor by themselves on a spoon.

Ingredients
1 large ripe Haas avocado
1 lemon
1 small jar (about 2 ounces) black whitefish caviar
1 recipe Mexican Cream

Directions

1. Prepare Mexican Cream and have ready.
2. Drain the caviar into a fine mesh strainer; rinse with water and drain again. Put into a small bowl and squeeze the juice of half a lemon directly over the caviar and set aside.
3. Halve, seed, and slice the avocado halves across from side to side into 8 slices. Slice each half in two lengthwise to create 16 bite-sized pieces.
4. Squeeze the juice of half a lemon over the pieces.
5. Drain the excess lemon juice from the caviar and gently separate the eggs with a spoon.
6. Place one piece of avocado on each of 8 pretty teaspoons, top with a teaspoon of the Mexican Cream, and top with a sprinkling of caviar or more to your liking.