Caviar Pie Recipes

CAVIAR PIE

Steps:

• Dice the hard boiled eggs. Stir in the mayonnaise and onions. Season mixture. In a greased springform pan, layer the egg mixture.
• Beat the cream cheese and sour cream until smooth. Stir in the fresh parsley. Season mixture. Layer on top of egg mixture and smooth surface.
• Chill for several hours or overnight.
• Drain each color of caviar on separate paper towels.
• Create a shape or design, using the different colors of caviar. Chill.
• Be careful unmolding the springform pan.
• Serve with toast points or crackers.

LUMPFISH CAVIAR PIE

Steps:

• Grease an 8-inch spring-form pan and set aside. Stir together the hard-cooked eggs and mayonnaise. Evenly spread into the bottom of the spring-form pan and sprinkle the minced onion over the top. Stir together cream cheese and sour cream until smooth and spread over the onion layer. Cover and chill at least 3 hours in the refrigerator.
• Once completely chilled, unwrap the pan and spread the lumpfish roe over the top. Run a knife around the edge of the pie and remove the side of the spring-form pan. Garnish with lemon wedges and parsley sprigs before serving.

CAVIAR PIE

Steps:

• Mash hard cooked eggs and mix with butter and half of chopped onion.
• Spread evenly on the bottom of a 9-inch pie plate and refrigrate for at least 1/2 hour.
• Mash anchovies and blend with mayonnaise and chopped parsley.
• Spread on top of egg mixture.
• Carefully combine caviar and remaining chopped onion and add lemon juice.
• Spread on top of pie.
• Refrigrate until serving time.
• Frost with sour cream just before serving.
• Garnish with a little extra chopped parsley.
• Serve with simple crackers.

CAVIAR PIE

Steps:

• I found my mother's copy of this recipe and have updated it for the amount of !cheap! caviar to buy. She says to buy 3 "large" jars of caviar - it seems that small jars have 2 ounces and large, 3.5. I've attached pictures of my mother's handwritten instructions.
• Grease a 10-inch spring-form pan with a little mayonnaise.
• Mash eggs, mayonnaise (just enough to hold eggs together), salt, and pepper together. Spread into bottom of pan.
• Spread scallions on top of egg salad.
• Mix cream cheese and sour cream until smooth. Spread over scallions.
• Recipe can be prepared up to this point the day before (recommended). Place the spring-form on a paper towel on a plate (the sour cream tends to separate).
• Spread the caviar into an aesthetic design use wax paper for masking and toothpicks to move caviar. We frequently made a diamond in the middle using 2 jars and then did the exterior area with the remaining jar. Alternatively, you could do a half-and-half pattern with four jars.
• Serve with plain crackers such as Carr's Table Water Biscuits.

CAVIAR PIE

Steps:

• Spray 9-inch-diameter tart pan with removable bottom or 9-inch-diameter springform pan with vegetable oil spray. Combine onion and sugar in medium bowl. Place 10 whites and 6 yolks in processor (reserve remaining yolks for another use). Chop coarsely. Add mayonnaise and relish and process just until combined (do not overmix to paste). Add to bowl with onion and blend well. Spread over bottom of prepared pan.
• Refrigerate 15 minutes.
• Combine Neufchâtel cheese and milk in processor. Blend well. Drop cheese mixture by teaspoonfuls over chilled egg layer and spread gently to cover. Refrigerate until firm, about 1 hour. (Can be prepared 1 day ahead. Cover and keep refrigerated.)
• Spoon caviar decoratively atop cheese layer. Garnish with lemon slices and parsley. Press bottom of tart pan up or remove sides of springform pan, releasing pie. Place pie on platter; surround with crackers.