Sour Cream Caviar Mould Recipe
Ingredients
| Unflavored gelatin | 1 | |
| Cold water | 1/4 Cup (16 tbs) | |
| 1 tablespoon distilled white or white wine vinegar | ||
| Sour cream | 2 Cup (16 tbs) | |
| 2 jars (4 oz. each) red or black salmon, lumpfish, or other inexpensive caviar (or 1 jar of each) | ||
| 3 or 4 green onions (including tops), thinly sliced | ||
| Melba toast rounds or unsalted wheat or rye crackers | ||
Directions
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.
Keep cold.
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.
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.
Keep cold.
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.
Chef
