Caviar Pie Recipe

Caviar Pie Photo Courtesy of Purcell Catering, on GreatPartyRecipes.com


The Caviar Pie recipe is edible art, equal parts taste and presentation. It's a layered spread, really, not pie, topped with an artful arrangement of caviar to suit the mood, theme or occasion.

Choose a diamond, star, heart or checkerboard pattern, perhaps. An easy but interesting option is a yin yang design. One color caviar for the yin, one for the yang, and another, if you like, for an outline. The designing is half the fun.

The lovely creation you see here is the work of Hilary Purcell of Purcell Catering. She makes her caviar pie a little differently than most of us, with outstanding results. Lucky us, her notes are below. 




Caviar Pie

Use inexpensive caviar in this recipe like Salmon, Whitefish, or Lumpfish. Some less expensive caviars contain artificial coloring, however; rinse the caviar in a strainer and drain on paper toweling before arranging.

1 1/2 cups minced white onion, scallions or green onions
8 large hard-cooked eggs
1/4 cup mayonnaise
8 ounces cream cheese or Neufchatel cheese, softened
1 cup sour cream
8 ounces caviar*, 2 or more colors if desired

Spread the onion on paper toweling to drain. Mince the eggs and combine with mayonnaise; set aside. Beat the cream cheese and sour cream together; it should be very smooth.

Lightly coat a 9" round springform pan with butter or cooking spray. Spread the egg mixture evenly over the bottom and sprinkle the onions on top. Drop the cream cheese mixture by spoonfuls atop the onion layer and spread gently with the back of a spoon. (Wet the spoon, if necessary.) Cover and refrigerate for at least 3 hours, or overnight.

Before serving, gently spread the caviar over the cream cheese layer in a decorative design. Use waxed paper or even string to outline your design. Accentuate with chopped chives, scallions or parsley, if appropriate.

Serve with vegetable sticks or, even better, crusty bread.

Ms. Purcell's Tips:

The same caviar pie recipe with a creative technique.

"I use a spring form pan but line the bottom with wax paper that I have cut out in a perfect circle to fit.  I use tape on the underside to keep the wax paper from moving about.  Then I spread the cream cheese layer first, very carefully, to an even and smooth layer, then sprinkle the chopped onions and finish it off with the egg mixture.  I do refrigerate it overnight.  The next day, I remove the sides of the spring pan and flip the "pie" over onto a serving plate.  I peel off the wax paper/bottom of the spring form pan and smooth the cream cheese top before I apply the topping of caviar. That gives it such a pretty top. "

Thank you, Hilary!



Caviar Recipes and Serving Suggestions

Caviar Guide

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