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I haven't fixed this yet. In fact, I just thought of it. I have made belly lachs which I like very much. I've also made a chilled avocado soup which is yummy. The soup consists of avocados, heavy cream, stock, lemon juice, salt, and white pepper. I believe that if I reduced the amount of stock, probably to zero, the consistency would be about right. I could reduce the cream as well if necessary.
Has anyone ever made this or anything that resembles it? I see it as either a light meal by itself or a fish course.
Location: The Land Mass Between NOLA and Mobile, AL
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I think this would go great together. I attended a Jewish wedding in Toronto maybe seven years ago, and the hosts served a cured salmon with an avocado spread on pumpernickel. It was lovely, and it sounds similar to what you are thinking of. Try it! (I've made chilled avocado soup before prepared somewhat as you described, and I believe I served it with grilled lemon-spiked snapper).
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