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1 Envelope unflavored gelatin
1/4 c Water
Sour cream 2 tb Mayonnaise
2 tb Lemon juice
2 ts Grated onion
1/4 ts Sugar
1 ds Hot pepper sauce
4 oz Caviar
-(lumpfish or white fish) Salt, white pepper Parsley sprigs
Toast rounds -or unsalted crackers Sprinkle gelatin over water and
let stand until softened.
Warm 1 cup sour cream over low heat, add
gelatin and stir constantly until gelatin melts, 1 to 2 minutes.
Remove from heat and add mayonnaise, lemon juice, onion, sugar and
hot pepper sauce, blending well.
Place caviar in strainer and rinse
carefully with cold water.
Shake strainer to remove excess water.
Reserve 1 tablespoon caviar.
Add remaining caviar to sour cream
mixture, stirring gently.
Season to taste with salt and white
pepper.
Turn into greased 2-cup mold or into 8 to 10 small
individual molds and chill until firm, about 3 to 4 hours.
Unmold
on serving plate.
Place about 6 tablespoons sour cream on top of
large mold or 1 tablespoon on each individual mold.
Place some of
reserved caviar on top of sour cream.
Surround with parsley and
accompany with toast rounds.
(C) 1992 The Los Angeles Times
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