Lox, Sour Cream and Caviar Mold

Amarante

Mon, Feb 15 2021, 1:05 pm

This was a fun way to serve lox and it would also stretch expensive lox if that is a consideration especially since you can buy the less expensive pieces. Red caviar is also relatively inexpensive.

I have made a somewhat similar dish - a salmon mousse but that used cooked plain salmon so the flavor profile was milder.

Lox, Sour Cream and Caviar Mold

Excerpt From: Joan Nathan - Joan Nathan's Jewish Holiday Cookbook

MAKES A BIT LESS THAN 1 QUART. (D)

1 tablespoon (1 envelope) unflavored kosher gelatin
¼ cup cold water
½ cup heavy cream
8 ounces cream cheese
1 cup sour cream
1 tablespoon Worcestershire sauce
Dash of Tabasco sauce
2 tablespoons chopped freeze-dried or fresh chives
1 teaspoon lemon juice
1 tablespoon chopped fresh flat-leaf parsley
1 tablespoon white horseradish, freshly grated or prepared
½ pound lox smoked salmon, coarsely chopped
4 ounces red salmon caviar

Soak the gelatin in the cold water. Add the heavy cream.

Blend the cream cheese and sour cream in a food processor or electric mixer.

Add the gelatin mixture, Worcestershire sauce, Tabasco, chives, lemon juice, parsley, and horseradish to the cream cheese mixture and combine well.

Blend in the lox and the caviar.

Rinse a 1-quart mold with cold water. Dry, then rub some vegetable oil inside. Fill with the mixture and chill for at least 12 hours

When ready to serve, insert a sharp knife around the mold, wrap the mold with a towel dampened in hot water, place a plate on top, invert them, and unmold. Serve with sliced black bread.