Best 3 Caviar Mousse Recipes

Caviar mousse is a luxurious and elegant appetizer or first course that is perfect for special occasions. It is made with a combination of caviar, cream, and eggs, and can be served with a variety of accompaniments, such as blinis, crackers, or toast points. This article provides three different recipes for caviar mousse, each with its own unique flavor and presentation. The first recipe is a classic caviar mousse that is made with fresh caviar, heavy cream, and eggs. The second recipe is a smoked salmon mousse that adds a smoky flavor to the dish. The third recipe is a beet and caviar mousse that is made with roasted beets, goat cheese, and caviar. All three recipes are easy to follow and can be made in advance, making them perfect for busy hosts or hostesses. Whether you are looking for a simple yet sophisticated appetizer or a show-stopping dish for a special occasion, these caviar mousse recipes are sure to impress your guests.

Let's cook with our recipes!

SALMON HORSERADISH MOUSSE WITH CAVIAR

Salmon Horseradish Mousse with Caviar image

Categories Citrus Dairy Fish Herb Appetizer Cocktail Party Quick & Easy Fall Gourmet Sugar Conscious Kidney Friendly Peanut Free Tree Nut Free Soy Free

Yield Serves 16 to 20 as an hors d'oeuvre or 8 to 10 as a first course

Number Of Ingredients 14

Ingredients

1 envelope unflavored gelatin (about 1 tablespoon)
1/2 cup cold water
3 tablespoons chopped onion
1 tablespoon chopped fresh dill sprigs (rinse and spin dry before chopping) or 1/2 teaspoon dried dill, crumbled
2 tablespoons fresh lemon juice
a 14 3/4-ounce can sockeye salmon, drained, or 1 1/4-pound fresh salmon fillet, cooked and crumbled (about 2 cups)
a 6-ounce jar horseradish, drained and squeezed dry (about 1/4 cup)
1/2 cup mayonnaise
1 cup sour cream
1 tablespoon Worcestershire sauce
1 teaspoon salt
1/4 teaspoon paprika
2 ounces salmon roe
Accompaniment: cocktail rye bread or crackers

Steps:

In a small saucepan sprinkle gelatin over water and let soften 1 minute. Gently heat mixture over moderately low heat, stirring until gelatin dissolves (do not let boil).
In a food processor purée onion. Add gelatin mixture and all remaining ingredients except salmon roe and purée until smooth.
Lightly oil a 1-quart terrine or loaf pan (8 1/2 by 3 1/4 by 2 1/2 inches) and spread half of mousse evenly on bottom. Gently spread salmon roe evenly over mousse. Spoon remaining mousse evenly over salmon roe. Chill mousse, covered, at least 12 hours and up to 4 days.
Just before serving, run a thin knife around edges of terrine or loaf pan and dip terrine or loaf pan in hot water 5 to 10 seconds. Invert mousse onto a platter.
Serve mousse with bread or crackers.

WILD MUSHROOM MOUSSE WITH SALMON CAVIAR,

WILD MUSHROOM MOUSSE WITH SALMON CAVIAR, image

Categories Condiment/Spread Mushroom Appetizer Healthy

Yield 4 portions

Number Of Ingredients 10

Ingredients

1 tsp Salmon roe
MUSHROOM MOUSSE
6 field mushrooms fine chopped
1 gelatine leaf
20dl cream
Splash white wine
1 sprig Thyme chopped
CURRY OIL
20 dl Virigin oil
1 tsp curry

Steps:

Saute mushrooms in butter and season. Deglaze with white wine and strain, saving the jus. In a separate pot bring cream to the boil with a pinch of sugar, seasoning and mushroom jus. In the mean time, melt down the gelatine leaf, and add half of the liquid to to the cream mix and strain. Add mushrooms, and half set for an hour in the fridge. Pore into a piping bag and refridgerate for a futher 3 hour or until set. 2. Slowly tick the oil and curry over at 70C for 40mins, cool and enjoy! We use this exciting recipe in the progressive dinner parties we organise. http://www.caterersperth.com.au

CAVIAR MOUSSE

Caviar Mousse image

Provided by Marian Burros

Categories appetizer

Time 15m

Yield 6 servings

Number Of Ingredients 6

Ingredients

3 hard-cooked eggs
1/4 pound soft butter
1 medium onion, finely chopped
1/2 pint sour cream
4 to 6 ounces black caviar
Melba toast

Steps:

Blend the eggs with the butter in food processor, or mash to blend thoroughly. Spread the egg-butter mixture in a small serving bowl.
Mix onion with sour cream and spoon over egg mixture. Refrigerate overnight.
To serve, top with caviar and pass with Melba toast.

Tips:

Use the best quality caviar you can afford. It will make a big difference in the flavor of the mousse.
If you don't have crème fraîche, you can substitute sour cream or Greek yogurt.
Make sure the cream cheese is softened to room temperature before you start making the mousse. This will help it mix smoothly.
If you want a lighter mousse, you can fold in some whipped cream before serving.
Serve the mousse immediately or chill it for later. It will keep in the refrigerator for up to 3 days.

Conclusion:

Caviar mousse is a delicious and elegant appetizer that is perfect for any special occasion. It is easy to make and can be tailored to your own taste. With just a few simple ingredients, you can create a dish that will impress your guests and leave them wanting more.

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