Avocado mousse with roe

1. Squeeze the lemons. Cut the avocados in half and pit. Take the avocado flesh and pour it into the bowl of a mixer. Add the lemon juice, salt and pepper.

2. Mix until a smooth puree and pour into a bowl.

3. Beat the cream into a whipped cream. Salt and pepper. Fold in the mashed avocado and mix gently.

4. Scoop the mousse in a pastry bag and pipe in 4 verrine glasses. Decorate with fish eggs.

5. Place in the fridge for at least 30 minutes. Serve chilled.

Photo credit: Sucré Salé