This is probably the most requested hors d'oeuvre I make and over the years it's become a family favorite also.
CAVIAR "PIE"
Serves 12-15 guests
6 lg hard-cooked eggs, finely chopped
3 Tbsps mayonnaise
1 lg sweet onion, finely chopped
8 ozs cream cheese, softened
2/3 c sour cream
3 1/2 ozs Caviar
Lemon wedges & Parsley sprigs for garnish
Rub bottom and sides of an 8" springform pan with butter, or spray with cooking spray.
In a bowl, combine eggs and mayonnaise till well blended.
Spread in bottom of pan to make an even layer; sprinkle with onion.
Combine cream cheese and sour cream; beat till smooth.
By the spoonful, drop onto onion and with a wet table knife, spread gently to smooth.
Cover and chill at least three hours or overnight.
At party time, top with a layer of caviar, distributing it to the edges of the pan.
Run a knife around sides of pan; loosen & lift off the sides.
Arrange lemon wedges in open pinwheel and fill center with parsley sprigs.
Description:
"Black Lumpfish or Whitefish Caviar can be used. Serves 12-15 guests"
Serving Ideas : Serve with small slices of pumpernickel bread, or some sort of cocktail bread rounds.
