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Caviar Mousse

Global.Platter's picture
  Hard-boiled eggs 6
  Mayonnaise 1 Cup (16 tbs)
  Lemon juice 2 Tablespoon
  Water 1 Tablespoon
  Knox gelatin 6 Ounce
  Worcestershire sauce 1 Teaspoon
  Freshly grated onion 1 Teaspoon
  Caviar 6 Ounce
  Salt To Taste
  Pepper To Taste

In a small saucepan, heat the gelatine, lemon juice and water to liquid consistency, do not boil.
Add mayonnaise, chopped eggs, onion, Worcestershire sauce, salt and pepper to the gelatine mixture.
Mix together and then carefully fold in the caviar.
Pour mousse into an oiled mold and then refrigerate.
Since the mixture sets up very quickly, it can be made the day it is to be used.
It is particularly effective when molded into a fish and garnished accordingly after it has been turned out onto a serving dish.
Serve with Melba toast or crackers.
Note: The combination of ingredients causes the mousse to turn green upon standing.
However, it is perfectly edible and will keep for several days under refrigeration.

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3114 Calories from Fat 2160

% Daily Value*

Total Fat 240 g368.9%

Saturated Fat 33.9 g169.6%

Trans Fat 0 g

Cholesterol 2607.7 mg869.2%

Sodium 4776.3 mg199%

Total Carbohydrates 15 g4.9%

Dietary Fiber 0.24 g0.95%

Sugars 5.3 g

Protein 231 g461.4%

Vitamin A 71.1% Vitamin C 24.7%

Calcium 74.1% Iron 147%

*Based on a 2000 Calorie diet

Caviar Mousse Recipe