Black Caviar Pie
Layers of creamy eggs, green onions, and sour cream smooth the salty spike of caviar in this eye-catching hors d'oeuvre.
INGREDIENTS
- 1 jar (3 to 4 oz.) black lumpfish or whitefish
- Caviar 8 medium-size green onions (white part only),
- Cut in 1-inch pieces
- Mustard eggs (recipe follows) 1 jar (2 oz.)
- sliced pimentos, drained well
- 6 ounces cream cheese, cut into chunks
- 1/2 cup sour cream
- Unsalted crackers
METHOD
Empty caviar into a fine wire strainer. Rinse with cold water; drain well. Cover and refrigerate.
Insert metal blade. Chop onions and set aside. Prepare Mustard eggs; spoon onto a large, flat dish, then spread smoothly into a 10-inch circle. Top with onions and pi¬mentos. Cover and refrigerate until firm (1 hour).
Place cream cheese and sour cream in work bowl; process continuously until soft and smooth. Spread carefully over eggs. Cover and refrigerate for at least 1 hour or until next day.
Just before serving, empty caviar onto a dou¬ble layer of paper towels; carefully blot dry with more paper towels. Spoon caviar into center of pie. Offer with crackers. Makes 12 to 16 servings.
Mustard eggs. Insert metal blade. Place 6 hard-cooked eggs, 1/3 cup butter or margarine (softened), and 2 teaspoons each Dijon mustard and white wine vinegar in work bowl. Process continuously (stopping to scrape bowl often) until smooth. Season to taste with salt.
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