Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Appetizers
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Envelope unflavored gelatin
1/4 c Water
Sour cream
2 tb Mayonnaise
2 tb Lemon juice
2 ts Grated onion
1/4 ts Sugar
1 d Hot pepper sauce
4 oz Caviar
-(lumpfish or white fish)
Salt, white pepper
Parsley sprigs
Toast rounds
-or unsalted crackers
Sprinkle gelatin over water and let stand until
softened. Warm 1 cup sour cream over low heat, add
gelatin and stir constantly until gelatin melts, 1 to
2 minutes. Remove from heat and add mayonnaise, lemon
juice, onion, sugar and hot pepper sauce, blending
well. Place caviar in strainer and rinse carefully
with cold water. Shake strainer to remove excess
water. Reserve 1 tablespoon caviar. Add remaining
caviar to sour cream mixture, stirring gently. Season
to taste with salt and white pepper. Turn into greased
2-cup mold or into 8 to 10 small individual molds and
chill until firm, about 3 to 4 hours. Unmold on
serving plate. Place about 6 tablespoons sour cream on
top of large mold or 1 tablespoon on each individual
mold. Place some of reserved caviar on top of sour
cream. Surround with parsley and accompany with toast
rounds.
