Caviar Mousse

There are many recipes for caviar mousse out there but I

have always favored this version. It dates from the seventies

and was often served by the legendary South Perry Street

Gourmet Society and Social Savings Club. We love the black

lumpfish roe but prefer the red salmon roe for its festive

color during the holiday season.

1 cup of mayonnaise

½ cup of sour cream

5 boiled eggs, chopped finely

3 tablespoons of green onions, thinly sliced

1 ½ teaspoons of Worcestershire sauce

2 tablespoons of lemon juice

½ teaspoon of cayenne pepper

6 ounces of caviar. Reserve four for topping off the mousse.

1 envelope of gelatin

¼ cup of white wine

Thoroughly dissolve the gelatin in the white wine

and combine with the first seven ingredients listed,

as well as 2 ounces of caviar. Blend lightly and pour

into a 3 ½ cup mold with a flat bottom. Chill for a

minimum of four hours but preferably overnight.

Unmold on a serving platter and frost the top with

the remaining four ounces of caviar.


1 Comment

  1. An easy and elegant party dish. We sometimes add some smoked salmon to the mousse for extra color and variety. Love your blog!

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