Anchovies, Black Caviar and Egg Mold Recipe

Serves/Makes: 10 - 12 appetizer servings

Ingredients:

  • 1 (2-ounce) can anchovy fillets, drained
  • 4 ounces black lumpfish caviar
  • 2 packages unflavored gelatin (2 tablespoons)
  • 9 hard-cooked eggs
  • 3 tablespoons lemon juice
  • 3 tablespoons water
  • Dash onion powder
  • 1/2 cup Mazola oil
  • 1-1/2 teaspoons Worcestershire sauce
How to cook Anchovies, Black Caviar and Egg Mold:
  • Oil a 5-cup mold.
  • Dissolve gelatin in lemon juice and water. Mince anchovies and add to lemon juice.
  • Put eggs through ricer or grinder and add to anchovy mixture.
  • Add remaining ingredients except caviar.
  • Fold in caviar carefully.
  • Pour mixture into prepared mold and refrigerate overnight. DO NOT FREEZE.
  • Unmold when ready to serve.
  • Serve on bed of lettuce and sprinkle a little grated egg on top and add a little parsley.

Note:

The Anchovies, Black Caviar and Egg Mold is great tasting appetizer or hors d'oeuvre.


This recipe for Anchovies, Black Caviar and Egg Mold serves/makes: 10 - 12 appetizer servings

The Anchovies, Black Caviar and Egg Mold Recipe adopted from Top Nosh.

Main Ingredient: Anchovy (more Anchovy recipes)
Preparation Method: Appetizer (more Appetizer recipes)
Cuisine: Jewish (more Jewish recipes)

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