Very easy

Chilled caviar pâté

Name: Chilled caviar pâté
Prep time: 320 min
Cook time: 5 min
Total time: 325 min
Yield: 6 servings
Cuisine: Traditional
Ingredients: 80 g Caviar; 250 ml Cream; 8 g Gelatine (unflavoured); 20 ml Lemon (strained juice); 60 ml Water; 0.5 g Black pepper (white)

Total time5 h 25 min Preparation 20 min · Cooking 5 min · Chilling 5 h

Preparation excluding the indicated waiting: 20 min · Cooking: 5 min · Chilling: 5 h.

Approximate total. Some tasks can overlap; check the steps before planning. Waiting does not require continuous work.

The total includes at least 5 hours of the stated chilling. Allow longer if needed to reach the described texture.

Servings6

Allergens

Fish: Ingredient to check: Caviar. Milk: Ingredient to check: Cream. Indicative information from the listed ingredients, not a complete allergy assessment. Check all product labels, optional ingredients and cross-contact.

Rating Not yet rated

A delicate chilled appetiser of cream and caviar, set with gelatine and lifted with lemon.

Jump to steps

20 minpreparation excluding indicated waiting

5 mincooking

5 hChilling

6servings

968 kcalwhole recipe

161 kcalper serving

Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information

Total time: 5 h 25 min Preparation 20 min · Cooking 5 min · Chilling 5 h

Preparation excluding indicated waiting: 20 min · Cooking: 5 min · Chilling: 5 h. Approximate total; some tasks can overlap. Waiting does not require continuous work.

The total includes at least 5 hours of the stated chilling. Allow longer if needed to reach the described texture.

Recipe characteristics

Omnivorous Appetiser More than 2 hours Traditional

Allergens

View full classification 25 tags

Diet

Omnivorous

Dietary requirements

Gluten-freeEgg-freeNut-freePeanut-freeSoy-freeShellfish-freeSesame-freeNo added sugar

Dish type

AppetiserStarter

Meal

AppetiserSnack

Preparation

No-cook

Appliances

BlenderKitchen spatula

Cuisine

Traditional

Season

All year round

Occasion

For sharingCelebrationsMake aheadEveryday menuFor the whole family

Nutrition

Low carbohydrate

Total time

More than 2 hours

Allergen information is indicative. Always check each product label and possible cross-contamination.

How nutritional categories are selected

These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.

Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.

Recipe characteristics

Dish type

Appetiser · Starter

Meal

Appetiser · Snack

Total time

More than 2 hours

What you need

Ingredients

Tick the ingredients you need to buy.

Caviar 80 g
Cream 250 ml
Gelatine unflavoured 8 g
Lemon strained juice 20 ml
Water 60 ml
Black pepper white 0.5 g

0 selected ingredients

Let’s get cooking

Method

Soak the gelatine in cold water.
Heat 60 ml water, remove before boiling and dissolve the drained gelatine. Allow to cool slightly.
Mix the cream, lemon and white pepper, then slowly stir in the gelatine.
Fold in the caviar, reserving a spoonful for garnish.
Pour into moulds, cover and chill for at least 5 hours. Unmould and finish with the reserved caviar.

How nutritional categories are selected

These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.

Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.