Timbale of Osetra Caviar, Crabmeat, and Avocado

Timbale of Osetra Caviar, Crabmeat, and Avocado

In these dainty, bite-sized appetizers, crabmeat and avocado form a creamy base for a decadent topping of caviar and edible flowers. See the Recipe for Timbale of Osetra Caviar, Crabmeat, and Avocado»Christopher Hirsheimer

The chef who introduced us to this delightful delicacy, Alsatian-born Hubert Keller, served them to us as an amuse-gueule—an amusement for the mouth.