Caviar Pie
Caviar Pie is a definite crowd-pleaser. Not only does it tastes wonderful, but it also makes an impressive visual display too. This is an elegant appetizer and an inexpensive way to add caviar to your menu. Whip this up for friends and they’ll love you!
When we hear caviar, we think of grandeur and wealth. It is an Eastern European favorite with it’s rich, salty flavor. The term refers to unfertilized salt-cured fish eggs from different species of sturgeon. Black Caviar is one of the most famous and expensive delicacies in the world. On average, a 250-gram jar costs $130.
Nowadays you can buy cheaper versions of caviar from roes of other fishes. Along with salmon, lumpfish, and whitefish caviar, there are other sources. But one thing to remember is only sturgeon roe may be labeled simply caviar. The one I used for this recipe is from lumpfish. So let’s get cracking because just thinking about it builds up my appetite!
Tips for Caviar Pie
- The key to achieving a good shape of the pie is chilling it at least at a minimum of 4 hours. But to ensure better results I advise chilling it overnight.
The secret ingredient is always LOVE
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Caviar Pie
Ingredients
- 3 eggs (hard boiled)
- ½ cup mayonnaise
- 1 large red onion ( chopped)
- 280 grams cream cheese
- ¼ cup sour cream
- 100 grams lumpfish caviar
Instructions
- First, prepare your pan. For this recipe, I used a 4″ springform pan. Cut a strip of parchment. It should be about 4″ high. This will line the inside sides of the springform pan and make it easier to unmold the pie.
- Boil the eggs. When done, mash the eggs and mix in the mayonnaise and set aside. Chop the red onions and set aside as well.
- In a bowl. Pour the cream cheese and whisk until creamy. Add the sour cream and mix together until well incorporated.
Egg layer
- Take the springform pan you prepared. Spoon the egg mix into the prepared springform pan. Smooth it with a small spatula, pushing it down firmly.
Onion Layer
- Sprinkle these very finely chopped onions over the egg mix, depending on your taste, but not more than 1/4″ deep.
Cream cheese layer
- Spoon the cream cheese mixture over the onion layer, spread evenly. Smooth the top.
- Refrigerate overnight or at the minimum of 4 hours.
- Gently open the latch on the springform pan and remove the ring. Leave the parchment on the pie. Using a very large knife, ease the pie off the bottom of the pan onto your serving dish.
- Spread the lumpfish caviar on top using a spoon or spatula. NOTE: You can do this before serving.
- Add assortment of crackers and some smoked salmon. Then garnish with lemon slices on top et voila! Bon Appetit!
Your recipe did not mention when to put the caviar
After step 3
Yes that is correct. It’s on the last section (step no.4). Thanks Christy
Tried the egg mixture and it’s way too much mayonnaise. I’d add a few tbsp at a time until the egg is the consistency people want it. We all like our egg salad different. Also we’ve been making this in my family since I’m a kid, and we add chopped dill and 1/2-1 tsp dried mustard to ours. I had just come here for the measurements of the ingredients. Thanks!
Hi Joanna,
Thanks for dropping by.