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Caviar Supreme

from Bon Appetit November 1979
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Course Appetizer

Ingredients
  

  • 1 pkg unflavored gelatin
  • 1/4 cup cold water
  • 4 eggs hard cooked, chopped, for Egg Layer
  • 1/2 cup mayonnaise (recipe in notes), for Egg Layer
  • 1/4 cup parsley leaves minced, for Egg Layer
  • 1 Large green onion minced, for Egg Layer
  • dash of hot pepper sauce for Egg Layer
  • dash of freshly ground white pepper for Egg Layer
  • 1 medium avocado pureed just before adding, for Avocado Layer
  • 1 medium avocado diced just before adding, for Avocado Layer
  • 1 large shallot, minced, for Avocado Layer
  • 2 Tbsp Lemon juice for Avocado Layer
  • 2 Tbsp mayonnaise for Avocado Layer
  • 1/2 tsp salt for Avocado Layer
  • dash of hot pepper sauce for Avocado Layer
  • dash of freshly ground white pepper for Avocado Layer
  • 1 cup sour cream for Sour Cream Layer
  • 1/4 cup onion minced, for Sour Cream Layer
  • 1 3 - 4 oz jar black or red caviar
  • fresh lemon juice
  • fresh lemon sliced thin
  • thin sliced pumpernickel bread

Instructions
 

  • Line bottom of 1-quart soufflé dish with foil extending 4 inches beyond rim of dish on 2 sides. Oil slightly.
  • Soften gelatin in cold water in measuring cup. Liquefy gelatin by setting cup in pan of hot water, or in microwave oven for about 20 seconds at lowest setting. This gelatin will be divided among the 3 layers.
  • FOR EGG LAYER: Combine all ingredients for egg layer with 1 Tbsp of gelatin. Taste and adjust seasoning. Neatly spread egg mixture into prepared dish with spatula, smoothing top. Wipe any egg mixture from foil with paper towel.
  • FOR AVOCADO LAYER: Combine all ingredients for avocado layer with 1 Tbsp of gelatin. Taste and adjust seasoning. Gently spread mixture evenly over egg making sure to wipe any avocado mixture from foil with paper towel.
  • FOR SOUR CREAM LAYER: Mix sour cream, onion and remaining 2 Tspns of gelatin. Spread carefully over avocado layer. Cover dish tightly with plastic wrap and refrigerate overnight.
  • Just before serving, place caviar in fine sieve and rinse gently under cold running water. Sprinkle with lemon juice. Drain. Lift mold our of dish using foil extensions as "handles." Transfer mold to serving dish using wide spatula. Spread caviar over top. Cut a thin slice of lemon to the center and twist it to add to the top center of the caviar. Serve with thin slices of dark pumpernickel bread.

Notes

The gelatin is not detectable, yet it maintains the stunning layering.
Homemade Mayonnaise: (makes 1 1/4 cups)
1 egg; 1 tsp lemon juice; 1 tsp white wine vinegar; 1 tsp Dijon mustard; 1 tsp salt; white pepper; 1 1/2 cup oil (preferably safflower oil with 3 Tbsp olive oil)
     In food processor or blender, combine egg, lemon juice, vinegar, mustard, salt, pepper and 3 tablespoons oil and mix for 5 seconds. With machine running, begin adding oil in thin steady stream through top opening until mayonnaise thickens. Add remaining oil more quickly. Taste and adjust seasoning.