Here you go, Jody - hope you enjoy it as much as we all do. This picture doesn't do it justice. I make a miniature one now when we're in the trailer and it's not as spectacular as using an 8-inch springform pan. But, just as tasty!!
And don't forget the 'grating' trick for the eggs, made that process a piece of cake!!
CAVIAR "PIE"
6 hard-cooked eggs, chopped
~3 T. mayo
1 lg. sweet onion, finely chopped
8 oz. cream cheese, softened
2/3 cup sour cream
7 T. (3 1/2 oz) Caviar
Lemon wedges and parsley sprigs for garnish
Grease bottom and side of 8" springform pan.
In a bowl, combine eggs and mayo 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.
With a wet table knife, spread gently to smooth. Cover. Chill three hrs. or overnite.
At party time, gently rinse the caviar in a sieve, top with a layer of caviar, distributing it to the edges of the pan.
Run knife around sides of pan; loosen and lift off sides. Arrange lemon wedges in open pinwheel. Fill center with parsley sprigs.
Serve with small pieces of pumpernickel bread. 10-12 serve. Black Lumpfish or Whitefish Caviar is suggested.
Description:
"This is one of about 10 recipes in this book that I have made at least once or twice a year since first making it. During my catering years, folks love(d) this and always a hit with everyone!"
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That's Denise sneaking in last New Year's eve....