Mexican Egg Mousse with Caviar

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Here’s another easy and elegant approach for caviar or flying fish roe when time is of the essence.  Try serving this in a wide-brimmed Margarita glass with melba toast on the side.

  • 3 tablespoons of sour cream
  • 3 tablespoon of mayonnaise
  • 1 teaspoon of lime juice
  • 1 teaspoon of lime zest
  • 1 teaspoon of cilantro, minced
  • 1 teaspoon of red pepper sauce
  • 1 small onion, grated
  • 6 hard-boiled eggs
  • 3 tablespoons of caviar or fish roe

Process all the ingredients except for the caviar until it is a smooth paste.  Spoon into the serving glass and top with the caviar.  

Eggs Jaipur

My friend, Franklin, and I tasted something akin to this as we explored the Golden Triangle in Northern India a year or two ago.  It was served at our hotel in exotic Jaipur as a breakfast dish, but I have adapted it as an appetizer that can be served as a dip with veggie sticks or as a spread on pita or Indian flat breads.

  • 6 eggs, boiled and chopped
  • 1/4 cup of Indian chutney, minced (Major Grey’s is perfect)
  • 1/4 cup of sour cream
  • 1 heaping tablespoon of Madras curry powder
  • 1 teaspoon of lime zest
  • 1/2 cup of coconut flakes
  • 1/2 cup of dry-roasted peanuts, chopped

Combine the first five ingredients and put in a serving bowl next to a basket of flat bread. Offer the coconut flakes and chopped peanuts as condiments.

 

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