CAVIAR "PIE"
Ingredients
- 6 lg hard-cooked eggs grated
- 3 Tbsp mayo
- 1 lg sweet onion finely chopped
- 8 oz cream cheese softened
- ⅔ cup sour cream
- 7 Tbsp 3 1/2 oz Caviar
- Lemon wedges and parsley sprigs for garnish
Instructions
- 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.
Notes
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!" In one of Jean's comments she had expressed that she wasn't sure where this recipe originally came from. So, I did a bit of research and found that it came from the Romanoff Caviar packaging.
"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!" In one of Jean's comments she had expressed that she wasn't sure where this recipe originally came from. So, I did a bit of research and found that it came from the Romanoff Caviar packaging.
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CAVIAR “PIE”
Ingredients
- 6 lg hard-cooked eggs grated
- 3 Tbsp mayo
- 1 lg sweet onion finely chopped
- 8 oz cream cheese softened
- ⅔ cup sour cream
- 7 Tbsp 3 1/2 oz Caviar
- Lemon wedges and parsley sprigs for garnish
Instructions
- 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.
Notes
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!” In one of Jean’s comments she had expressed that she wasn’t sure where this recipe originally came from. So, I did a bit of research and found that it came from the Romanoff Caviar packaging.
“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!” In one of Jean’s comments she had expressed that she wasn’t sure where this recipe originally came from. So, I did a bit of research and found that it came from the Romanoff Caviar packaging.
