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Caviar Supreme

Caviar Supreme - Caviar, Avocado Eggs & More

Caviar Supreme Appetizer

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1 Pkg. unflavored gelatin

1/4 Cup cold water


Egg layer

4 Hard boiled eggs, chopped

1/2 Cup mayonnaise, homemade preferred

1/4 Cup chopped parsley, minced

1 larger green onion, minced

3/4 Teaspoon  salt & freshly ground white pepper

dash hot pepper sauce


Avocado layer

1 med. avocado pureed just before use

1 med. avocado diced just before use

1 Lg. shallot, minced

2 Tablespoon fresh lemon juice

2 Tablespoon mayonnaise

1/2 Tsp. salt & freshly ground pepper

dash of hot pepper sauce


Sour Cream and Onion Layer

1 Cup sour cream

1/4 cup onion (minced)

1 4 oz. jar black or red caviar

fresh lemon juice

thinly sliced pumpernickel



Line bottom of a 1 qt. soufflé dish with foil extending 4” beyond rim of dish on 2 sides. Oil lightly. Soften gelatin in cold water in measuring cup. Liquefy gelatin by setting cup in pan of hot water, or in microwave for 20 seconds on lowest setting. Gelatin will be divided among the three layers.

Egg layer

Combine all ingredients with 1 Tablespoon 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.

Avocado layer

Combine all ingredients  with 1 tablespoon gelatin. Taste and adjust seasoning. Gently spread mixture evenly over egg layer.

Sour cream and onion layer

Mix sour cream and onion & remaining 2 tablespoon gelatin.  Spread evenly 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 out of dish using foil extensions as handles. Transfer mold to serving dish using wide spatula. Spread caviar over top. Serve with pumpernickel.

Mom’s additions to the Caviar Supreme:  She adds 1 1/2  to 2 tablespoons more of gelatin to each layer. She also adds Lipton’s onion soup to the sour cream layer and some garlic powder to the avocado layer.  She makes this recipe 1 1/2 times for a standard sized soufflé dish.





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