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Prep Time: 60 Minutes Cook Time: 1440 Minutes |
Ready In: 1500 Minutes Servings: 12 |
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This recipe presents quite well and it's a good use of cheap fish eggs. Ingredients:
12 eggs, hard-boiled |
mayonnaise |
salt & freshly ground black pepper |
2 bunches scallions (chopped) |
8 ounces cream cheese (softened) |
16 ounces sour cream |
2 ounces black caviar (not jumbo) |
1 ounce red caviar (not jumbo) |
Directions:
1. (I could be wrong about the amount of !cheap! caviar to buy - you need enough to cover the top of the pie - do not do this with good stuff - get the cheap lumpfish caviar) Grease a 10-inch spring-form pan with a little mayonnaise.
2. Mash eggs, mayonnaise (just enough to hold eggs together), salt, and pepper together. Spread into bottom of pan.
3. Spread scallions on top of egg salad.
4. Mix cream cheese and sour cream until smooth. Spread over scallions.
5. Recipe can be prepared up to this point the day before (recommended). Place the spring-form on a paper towel on a plate (the sour cream tends to separate).
6. Spread the caviar into an aesthetic design use wax paper for masking and toothpicks to move caviar.
7. Serve with plain crackers such as Carr's Table Water Biscuits.
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