Caviar Pie Recipe
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
| 3 Cups Reduced-Fat Dairy Sour Cream | ||
| 3 Cups Plain Non-Fat Yogurt | ||
| Unflavored gelatin | 1 1/2 Tablespoon | |
| Water | 1/4 Cup (16 tbs) | |
| 1 Ripe Avocado, Peeled, Seeded And Pureed | ||
| 1/2 Ripe Avocado, Peeled, Seeded And Diced | ||
| 2 Green Onions, Finely Minced (Green And White Parts) | ||
| Lime juice | 1 Tablespoon | |
| Salt | To Taste | |
| Hot pepper sauce | 1 Dash | |
| 1 Jar (3 Ounces) Salmon Caviar | ||
| Minced parsley | 1 Tablespoon | |
| Lemon peel | 1/2 Teaspoon, grated | |
| Ground black pepper | 1/4 Teaspoon | |
| Additional Grated Lemon Peel, For Garnish | ||
| Snipped chives | 1 1/2 Teaspoon, garnish | |
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.
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.
Chef
