Preparation time: 2-3 hours
1 tablespoon gelatin powder + 3 tablespoons water
1 1/2 dl [0,3 pt] heavy cream
75 g [2,65 oz] urøkt caviar
1 tablespoon fresh lemon juice + 2 tablespoons water
(or 3 tablespoons dry sherry)
1 dl [0,2 pt] heavy cream
3 tablespoons (50 g / 1,75 oz) urøkt caviar
2-3 tablespoons finely chopped onion,
chives or dill
 Mix gelatin powder with water in a cup, let it swell for 4-5 minutes. Place the cup in boiling hot water to make the gelatin melts.
 Whip the cream. Put small foil cups or muffin moulds in a small roasting pan or on a platter. Mix the cream with caviar, lemon juice and water or with sherry. Finally stir in the melted gelatine. Fill the moulds with the caviar mix. Leave it cool until set, about 1 1/2 hours in the refrigerator.
 Server the mousse in the moulds together with finely cut salad as an appetizer. Or place nice lettuce leaves on a platter or plates, vaults mousse onto the leaves and garnish with dill sprigs.
Whip the cream. Mix it with caviar and onions or finely chopped herbs. Server it with baked potatoes or as a sandwiches spreadtogether with boiled, halved eggs.