Caviar Pie
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This sounds extravagant, but lumpfish caviar is relatively inexpensive. Moreover, the pie is always a hit. It must be made just before serving, or the caviar will discolor the sour cream, but you can save time by cooking and even chopping the eggs ahead.
This recipe can be halved. You can substitute 1 cup plain yogurt for 1 cup of the cups of sour cream.
INGREDIENTS
6 hard-cooked eggs, finely chopped
2 tablespoons mayonnaise
1 medium-size yellow onion, peeled and finely chopped
1 jar (7-ounces) red or black lumpfish caviar
2 cups sour cream
1/4 cup finely chopped parsleyCombine the eggs and mayonnaise, and press the mixture into a buttered 9-inch pie plate.
Scatter the onion over the mixture, then spread the caviar evenly over the onion. Spoon the sour cream onto the center of the pie, and carefully spread it to the edges so that it completely covers the caviar.
Decorate the center and edge of the pie with the parsley.
Serve as a spread with party-size dark pumpernickel bread or crackers.