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Avocado and Caviar Pie Makes one 7-inch pie
1 package unflavored gelatin 1/4 cup cold water
Egg Layer: 4 hard cooked eggs, chopped 1/2 cup homemade mayonnaise (see Basics) 1/4 cup chopped parsley 1 large green onion, chopped pinch of salt dash of hot pepper sauce pinch of white pepper
Avocado Layer: 1 medium (9 oz) avocado/diced 1 medium (9 oz) avocado/pureed 1 large shallot, chopped 2 tablespoons fresh lemon juice 2 tablespoons homemade mayonnaise 1/2 teaspoons salt dash of hot pepper sauce freshly ground black pepper
Sour Cream & Onion Layer: 1 cup sour cream 1/4 cup chopped onion
4 ounces black, red or golden caviar Fresh lemon juice one thin slice lemon
Pam a 7-inch springform pan. Soften gelatin in cold water in measuring cup. Liquefy gelatin by setting cup in pan of hot water or in microwave for about 20 seconds on low.
Egg layer: Combine all ingredients with 1 TABLESPOONS of gelatin. Taste and adjust seasoning. Neatly spread egg mixture into prepared pan. Smooth top.
Avocado layer: Combine all ingredients with 1 TABLESPOONS gelatin. Spread evenly over the egg layer.
Sour cream layer: Mix with rest of gelatin. Spread over the avocado layer. Cover pan tightly with plastic wrap and refrigerate overnight.
Just before serving, place caviar in fine sieve and rinse gently under cold water. Sprinkle with lemon juice. Drain. Spread evenly over sour cream. Garnish with a thin slice of lemon.
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