Caviar mousse from The Brooklyn Cookbook (Knopf Cooks American Series) (page 323) by Lyn Stallworth and Rod Kennedy Jr.

  • garlic powder
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  • scallions
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  • EYB Comments

    Refrigerate the mold for 6 hours or overnight. Can substitute lumpfish caviar for black caviar, salmon roe or whitefish roe for red caviar, and rye bread for pumpernickel.

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Notes about this recipe

  • Eat Your Books

    Refrigerate the mold for 6 hours or overnight. Can substitute lumpfish caviar for black caviar, salmon roe or whitefish roe for red caviar, and rye bread for pumpernickel.

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