Avocado and River-Trout Caviar

• 3 avocados, two and one-half inches wide at center
• Lemon juice
• 10 tablespoons sour cream
• 8 teaspoons chopped chives, approximately
• 10 tablespoons red caviar
• 5 teaspoons black caviar (see note)

1. Cut avocados in half; remove skin and pits.
2. Slice each half lengthwise into one-quarter-inch-thick slices.
3. You need 20 slices.
4. Brush with lemon juice to prevent darkening.
5. Reserve leftovers for other uses.
6. Put two slices of the avocado together to form a circle.
7. Fill center with one tablespoon sour cream.
8. Sprinkle with one-half teaspoon chives.
9. Cover this almost completely with one tablespoon red caviar, leaving a touch of sour cream showing.
10. Sprinkle with a little more chives and spoon one-half teaspoon black caviar down the center.
11. Continue until all of the slices are used.

avocados, lemon juice, sour cream, chives, red caviar, black caviar

Taken from cooking.nytimes.com/recipes/10479 (may not work)