Sour Cream Caviar Mould
|Unflavored gelatin||1 Tablespoon (1 Envelope)|
|Cold water||1⁄4 Cup (4 tbs)|
|White distilled vinegar/White wine vinegar||1 Tablespoon|
|Sour cream||2 Cup (32 tbs)|
|Salmon/Lumpfish / other inexpensive caviar / 1 jar of each||8 Ounce (2 Jars, 4 Ounce Each, Red / Black Colored)|
|Green onions and tops||4 , thinly sliced|
|Melba toast rounds/Unsalted wheat / rye crackers||2 Dozen|
In a 1- to 1 1/2-quart pan, sprinkle gelatin over cold water; let stand for 5 minutes to soften.
Heat, stirring, until gelatin is dissolved.
Add vinegar and sour cream and stir until thoroughly blended and smooth.
Pour into a shallow, flat-bottomed 3- to 4-cup mold; cover and refrigerate until firm, at least 4 hours or until next day.
To unmold, immerse mold up to rim in hot tap water for about 5 seconds (mold should just begin to liquefy right at edge).
Immediately remove from water and slip tip of a blunt knife down side of mold in a few places.
Invert mold onto a serving plate; lift off mold.
Pour caviar into a fine strainer (if using 2 colors of caviar, drain each separately); rinse gently with a stream of cool water to remove excess salt and dye.
Drain well, tapping strainer against a towel.
Garnish top of mold with caviar and onions, keeping each of the elements separate.
Spoon small portions onto toast rounds or crackers.