Seafood: Caviar Pie

posted by Mai 04-15-102 7:29 AM

Caviar Pie
From the kitchen of Marie Hamilton

2 ounces Tsar Nicoulai Osetra Caviar
6 hard cooked eggs, chopped
3 tablespoons of mayonnaise
8 ounces of cream cheese (salted)
1 large, sweet onion, chopped
2/3 cup sour cream
Thin lemon wedges
Parsley sprigs

Combine the eggs and mayonnaise. Spread the mixture into the bottom of a well greased 8 inch spring-form pan. Sprinkle onions on evenly.

Combine the cream cheese and sour cream and spread over the onions until entirely covered and smooth. Cover the pan with plastic film and chill for 3 hours (or overnight).

Just before serving, drain and discard any liquid from the caviar and arrange on pie, spreading it to the edges. Run a smooth knife around the edge of the pie, being sure to lift the excess away. Arrange a few lemon wedges in the center and garnish with parsley. Serve with toast points or unsalted crackers.

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