Caviar Crowned Mould
|Cottage cheese||1 Cup (16 tbs)|
|Dairy sour cream||1 Cup (16 tbs)|
|Lemon juice||1 Teaspoon|
|Worcestershire sauce||1 Teaspoon|
|Seasoned salt||1⁄4 Teaspoon|
|Unflavored gelatin||1⁄4 Ounce (1 Envelope)|
|Dry white wine||1⁄4 Cup (4 tbs), chilled|
|Hard cooked eggs||3|
|Caviar||2 Ounce (1 Jar, Red Or Black)|
|Green onions||3 , finely chopped|
|Pumpernickel bread/Rye bread||4 , thinly sliced|
In blender or food processor, combine cottage cheese, sour cream, lemon juice, Worcestershire sauce and seasoned salt.
Process until smooth, 10 to 20 seconds.
In a small saucepan, sprinkle gelatin over wine; let stand for 3 to 4 minutes to soften.
Stir over low heat until gelatin dissolves.
Gradually stir dissolved gelatin mixture into cottage cheese mixture.
Pour into a 9- or 10-inch quiche pan or springform pan.
Refrigerate until firm, 4 to 6 hours.
Finely chop hard-cooked eggs; set aside.
Invert firmly set mold onto a large round platter; remove pan.
Spoon caviar in a 1-inch ring around outer edge on top of mold.
Spoon chopped eggs in a 1-1/2-inch ring inside caviar ring.
Cover remaining surface with chopped onions.
Garnish center with lemon slices.