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Caviar Mousse

Francis.Rafael's picture
The Caviar Mousse is packed with the richness of mayonnaise, caviar, white wine and seasonings. This Caviar Mousse is sure a juicy pick for the parties. Just check out recipe of the rich tasting caviar mousse.
  Hard cooked eggs 9
  Mayonnaise 1 1⁄2 Cup (24 tbs)
  Fresh lemon juice 3 Teaspoon
  Vermouth/White wine 3 Teaspoon
  Anchovy fillets 5 1⁄2 , minced
  Sauce diable/Worcestershire sauce 1 1⁄2 Teaspoon
  Finely chopped onion 2 Tablespoon
  Unflavored gelatin 1 1⁄2 Tablespoon (1 1/2 packages)
  Lumpfish caviar 7 Ounce (2 jars of 3 1/2 ounce, black Rolad)
  Oil 1 Teaspoon (for greasing mold)
  Parsley 1 Tablespoon (for garnish)
  Pimento strips/Chives 1 Tablespoon (for spine and ribs)
  Olive 1⁄2 (cocktail size, for eye)

Put eggs through ricer, add mayonnaise and onion and stir.
Dissolve gelatine in mug, together with lemon juice and vermouth.
Place in pan over heat until gelatin is dissolved.
Add minced anchovies and continue heating until anchovies are dissolved, stirring occasionally.
Remove from stove, add Sauce Diable or Worcestershire Sauce and pour mixture into egg mixture, blending thoroughly.
Blend in caviar, stirring gently to avoid crushing eggs and releasing black juice which will turn mixture grey.
When well blended pour into lightly greased mold, cover with plastic not foil and chill overnight.
To unmold, loosen edges with dull bladed knife, turn out on platter and decorate with pimento, olive, chives and parsley.
Serve with dark brown bread.
Traditionally served with Vodka or Champagne.

Recipe Summary

Difficulty Level: 
Side Dish

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Caviar Mousse Recipe