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Caviar Pie Recipe
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 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.
Caviar Pie
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. 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 onion 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 parsely, if appropriate.
Note: 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.
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Caviar Guide
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