Wednesday, December 18, 2013

Caviar Pie


hard-boiled eggs, chopped
2 tablespoons mayonnaise
1 cup chopped Vidalia or other sweet onion
6 ounces cream cheese, whipped or softened
½ cup sour cream
3½ ounces American caviar or black lumpfish roe
2 lemons, cut into wedges (for garnish)
3 sprigs parsley (for garnish)


Grease an 8-inch spring-form pan and set aside. Mix the chopped hard-boiled eggs and mayonnaise to make an egg salad. Evenly spread it into the bottom of the spring-form pan and cover with a layer of chopped onion. Stir together cream cheese and sour cream until smooth and spread over the onion layer. Wrap the pan in cellophane and chill for at least three hours in the refrigerator (but it can stay overnight).

Once completely chilled, unwrap the pan and spread the caviar over the top. Run a knife around the edge of the pie and remove the side of the spring-form pan. Garnish with lemon wedges and parsley sprigs before serving. Serve with baguette rounds or other bread on which people will spread the caviar pie.

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