This is a signature appetizer of our friend, Jeanne 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, room temperature
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)
2-4 green onions (optional)

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, sour
cream and hot sauce together until smooth. 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 which may leak through 
the spring-form pan.

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
water for 15 minutes. Strain and pat dry with towels.

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