Caviar Pie is a definite crowd pleaser. Not only does it tastes wonderful, but it also makes an impressive visual display too.
- 3 eggs hard boiled
- ½ cup mayonnaise
- 1 large red onion chopped
- 280 grams cream cheese
- ¼ cup sour cream
- 100 grams lumpfish caviar
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.
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!