Well now, I just happened to make this one yesterday to take to a friend's for a small get together (I made a mini one) Caviar Pie. It is a favorite among everyone who tastes it and it's made ahead I always serve it with Pumpernickel bread rounds.
Caviar “Pie”
Source – a Chef’s Journey…Home
You can use either Black Lumpfish or Whitefish Caviar in this dish. This appetizer is a great way to have those who have never tried caviar enjoy their first experience. It's best served with small slices of pumpernickel bread, or cocktail bread rounds.
6 large hard-cooked eggs, finely chopped
3 T. mayonnaise
1 large sweet onion, finely chopped
8 oz. cream cheese, softened
2/3 cup sour cream
3 1/2 oz. Caviar
Lemon wedges and parsley sprigs for garnish
Rub bottom and sides of an 8" spring form pan with butter, or spray with cooking spray. In a bowl, combine eggs and mayonnaise until well blended. Spread in the bottom of pan to make an even layer; sprinkle with onion.
Combine cream cheese and sour cream; beat until smooth. By the spoonful, drop onto onion and with a wet table knife or offset spatula, 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 and lift off the sides.
Arrange lemon wedges in open pinwheel and fill center with parsley sprigs. Makes 12-15 servings.
CJ’s tip: Use a chopstick to arrange the caviar with as little damage as possible to the top of the “pie.”