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Caviar Pie

10min.chef's picture
Caviar Pie - salmon caviar pie! One of the dishes I am known for. Though it takes a little effort to brew this pie, the accolades that flow in is enough to make you contended and keep preparing this caviar pie again and again. Give it a try and add yet another recipe to your list of specialities.
Ingredients
  Reduced fat dairy sour cream 3 Cup (48 tbs)
  Plain non fat yogurt 3 Cup (48 tbs)
  Unflavored gelatin 1 1⁄2 Tablespoon
  Water 1⁄4 Cup (4 tbs)
  Ripe avocado 1
  Ripe avocado 1⁄2
  Green onions 2
  Lime juice 1 Tablespoon
  Salt To Taste
  Hot pepper sauce 1 Dash
  Salmon caviar 3 Ounce
  Minced parsley 1 Tablespoon
  Grated lemon peel 1⁄2 Teaspoon
  Ground black pepper 1⁄4 Teaspoon
  Snipped chives 1 1⁄2 Teaspoon
Directions

Line a strainer with cheesecloth and set it over a bowl.
Put sour cream and yogurt in cheesecloth-lined strainer, let drain at room temperature 2 hours.
Discard liquid.
Combine gelatin and water in a 1-cup glass measure.
Let stand 5 minutes, then set cup in 1 inch of boiling water, heat until gelatin is completely dissolved.
Remove from hot water.
In a medium mixing bowl, combine half of the drained sour cream and yogurt mixture, half of the gelatin mixture, the pureed avocado, diced avocado, green onions, lime juice, 1/2 teaspoon salt and hot pepper sauce, stir to mix.
In another mixing bowl, combine remaining drained sour cream and yogurt mixture, remaining gelatin mixture, caviar, parsley, lemon peel, pepper and 1/8 teaspoon salt.
Spread avocado mixture in the bottom of an 8-inch springform pan, smooth with a rubber spatula to make an even layer.
Top with caviar mixture, smooth into an even layer.
Refrigerate, covered, at least 8 hours.
To serve, remove springform ring, transfer caviar pie (on springform bottom) to an attractive serving plate.
Garnish with additional lemon peel and chives.
Serve chilled with an assortment of breads and/or crackers.

Recipe Summary

Cuisine: 
American
Course: 
Appetizer
Method: 
Chilling
Dish: 
Pie
Interest: 
Party
Servings: 
12

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