Caviar Mousse

Even caviar haters will enjoy this recipe.

5 hard boiled eggs
3/4 c. mayonnaise
1 teaspoon Worcestershire sauce
2 teaspoons anchovy paste
3 1/2 oz. jar black lumpfish caviar (or caviar of choice)
1 small onion, grated
1 pkg. gelatin
2 Tbs. lemon juice and
1 1/2 Tbsp. vermouth or white wine

1. Add gelatin mixture to lemon juice to bloom (this is when the gelatin is dissolved and integrated into the liquid).

2. Add anchovy paste to gelatin and mix together.

3. Mash eggs through a food mill or strainer.

4. Add mayonnaise, Worcestershire sauce, onion, and gelatin mixture and gently fold in caviar.

5. Pour the mixture into oiled mold and refrigerate until set.

6. Remove the mousse from the mold and place onto a bed of parsley and decorate.  Serve with crackers or, best of all, small rounds of pumpernickel with sweet butter spread on them.

2 Responses to “Caviar Mousse”

  1. panama says:

    I usually don’t usually post on many Blogs, still I just has to say thank you… keep up the amazing work. Ok regrettably its time to get to school.

  2. Lumpfish caviar says:

    Lumpfish caviar is very briny and salty-it is a pasteurized caviar type.

Leave a Reply

jQuery(document).ready(function($){$("a[rel*=lightbox]").colorbox({initialWidth:"30%",initialHeight:"30%",maxWidth:"90%",maxHeight:"90%",opacity:0.8});function resizeColorBox() {if(jQuery('#cboxOverlay').is(':visible')){jQuery.colorbox.resize({width:'100%',height:'100%'})}} jQuery(window).resize(resizeColorBox);window.addEventListener("orientationchange",resizeColorBox,false);})