Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 Envelope unflavored gelatin 1 ds Hot pepper sauce
1/4 c Water 4 oz Caviar
Sour cream -(lumpfish or white fish)
2 tb Mayonnaise Salt, white pepper
2 tb Lemon juice Parsley sprigs
2 ts Grated onion Toast rounds
1/4 ts Sugar -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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