Prep 20 mins
Cook 0 mins
Sometimes one of the hardest things to find is a starter or appetiser to serve to guests. This one can be made a day ahead, is delicate in taste, light, easy to make, and will serve about 6. It can be served with drinks, or in slices at the table, garnished as suggested. You need a small mold or one of those round Pyrex mixing bowls, greased, for this.
- 3 extra-large eggs, hard-boiled
- 1⁄2 cup mayonnaise, thick, tangy (your choice)
- 1 tablespoon onion, grated
- 1 teaspoon Worcestershire sauce
- 1 tablespoon gelatin powder
- 5 tablespoons water
- 3 1⁄2 ounces lumpfish caviar (red or black, or what you can afford)
- 2 teaspoons lemon juice, fresh
- 1⁄4 teaspoon salt (a seasoned salt of your preference)
- white pepper (a pinch)
- Grate the hardboiled eggs as finely as possible on a cheese grater.
- Add the mayonnaise, onion and Worcestershire sauce, and mix well.
- Stir the gelatine into the water. then heat while stirring, until the gelatine granules dissolve completely. Add the lemon juice.
- Stir this into the egg and mayonnaise mixture.
- Fold in the caviar gently so as not to break it up. (Actually, the quantity of caviar you use depends entirely on your budget!).
- Taste the mixture: it will surely need something like a dash of Tabasco, or some white pepper, or salt.
- Pour into a greased mold (or one sprayed with nonstick spray).
- Chill for about 3 hours or more.
- Turn out and garnish with lemon slices, chopped parsley, and leftover caviar --or your choice! Slice thinly.
- Serve with salty crackers or melba toast.
THANK YOU for this lovely recipe! I lost it many years ago and you've found it for me! Made this today for TGiving tomorrow and it's every bit as good as I remember. Grating the rind of one lemon on a rasp restores that missing something, but DON'T do what I did: add chives to the mix, which turned the mold a pistachio green! (Oh well. It still tastes good!) This is a wonderful course to put out for guests, especially when paired with a bit of smoked salmon.