Caviar PieThis is the signature appetizer of our friend, Jean Flint, who readily shares the recipe. It is adapted from the recipe on the box of Romanoff Black Lumpfish Caviar. It makes enough for a party of more than a dozen, especially when served with other appetizers. Caviar is fish eggs. They are quite fragile. Handle them gently so as not to break them. Click here for Caviar & Egg Salad Spread, a smaller, simpler version.
3/4 cup minced sweet onion * 6 hard cooked eggs 1/4 tsp salt 1/2 tsp pepper 3 TBS mayonnaise 8 oz cream cheese 2/3 cup sour cream 1/4 tsp hot sauce 1 jar caviar, black lumpfish (2 oz jar) 1 jar caviar, red lumpfish (2 oz jar) Chop the sweet onion. Place onion on a paper towel to absorb moisture. Grease a 10" spring-form pan with a little mayonnaise. Chop green onions. Separate and reserve the green part of the onions if you want to use them in the top design. Mash the eggs with the salt, pepper and the mayonnaise. Spread into the bottom of the pan. Spread the onions (with whites of green onion, if used) on top of egg salad. Mix cream cheese and sour cream together until smooth. Mix in the hot sauce. Spread smoothly over the onions. Recipe can be prepared up to this point the day before (recommended) and refrigerated. Place the spring-form on a paper towel on a plate in the refrigerator. The paper towel is to collect liquid as the sour cream separates. Just before serving, carefully rinse the caviars in separate bowls of water, strain, and spread on towels to drain. Run a knife around the edge of the spring form pan and remove the ring. Spread the caviar (and green onions if used) into an aesthetic design use wax paper for masking and toothpicks to move the caviar. Serve with crackers. * If using a strong onion, soak the minced onion in cold
Romanoff is the most prevalent "inexpensive" brand of caviar in Washington, DC metro area grocery stores.
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