1 envelope gelatin
2 avocados
1 onion
A few drops of Worcestershire sauce
Juice of 1 lemon
Salt
Cayenne pepper
4 ounces white wine
1/2 pint whipping cream
4 ounces Northern Keta Wild Alaskan Salmon Caviar
1/2 pound hot smoked Alaskan salmon, cut into 1-2 inch pieces.
A few sprigs of dill (if available)

1. Soften gelatin in water .
2. Puree onion and avocado in a blender.
3. Season the onion and avocado puree with lemon juice, Worcestershire     sauce, salt and Cayenne.
4. Heat the white wine on the stove, do not boil.
5. Melt softened gelatin in hot wine and fold into avocado and onion puree.
6. Refrigerate until cool but not set.
7. Whip the cream until stiff.
8. Fold the whipped cream and of smoked salmon into the avocado     mixture.
9. Let set overnight in refrigerator and serve the next day on a lettuce leave     by cutting out portions with a spoon.
10. Garnish with Northern Keta Wild Alaskan Salmon Caviar, dill and a     lemon slice. Serves 4