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- Dish type
- Starters with eggs
This is an elegant starter or appetiser. Serve with crusty bread or crackers, if desired.
11 people made this
- 1 medium onion, finely chopped
- 6 hard-boiled eggs, finely chopped
- 115g cream cheese, softened
- 4 tablespoons soured cream
- 85g red caviar
- 85g black caviar, rinsed and drained
MethodPrep:20min ›Extra time:3hr chilling › Ready in:3hr20min
- Spread the onion out on a kitchen towel set over a plate and place in the refrigerator to dry out a bit, about 30 minutes. Spread the chopped egg out on a decorative serving plate or other shallow dish. Refrigerate this too.
- In a small bowl, stir together the cream cheese and soured cream. Remove the serving dish from the refrigerator and sprinkle the onions over the eggs. Spoon the cream mixture over the onion layer and carefully spread flat. Spread black caviar over one half of the top and red caviar over the other half or if you are feeling creative, make a nice pattern. Cover with cling film and refrigerate for at least 3 hours before serving.
Red and black caviar can be purchased in speciality shops or online.
Reviews & ratingsAverage global rating:(11)
Reviews in English (9)
I was going to submit my similar recipe which we call Caviar Pie when I found "Wow! Is that Caviar?" This is a terrific dish to serve or take to parties, always wows them. A slight difference in my recipe, I mix 3T of mayonaise with the chopped eggs, use a bit more cream cheese (8oz) and sour cream(2/3c) layer and garnish with lemon wedges and parsley. Serve with cocktail pumpernickel and/or rye. I love the tip about drying the onions, this can be goopy if you don't drain, dry and chill in advance.-01 Dec 2005
by Scott Simmons
I thought this was delicious. I served it at a family get-together. People were afraid to try it. "Fish eggs? We use that as bait here in Oregon!"A few suggestions: Use a piping bag, or the corner of a plastic zipper bag to add the sour cream/cream cheese topping. That way, you can leave spaces for people to see what is underneath. Also, next time, I will use 2 TBS of capers, rinsed, in the egg mixture.I placed the onions on a paper towel & put them in the refriegerator, but no juices were given off. Anyway, if I really thought the onions were runny, I'd slice them first, shake salt on them, and then put them in the fridge. A half hour later I'd take them out and rinse off the salt, pat-dry with paper towels, and then dice the onions.I garnished the corners with fresh fennel fronds. It was a lovely touch.-01 Jul 2006
Wow is right! This recipe was so easy, and I took it to an open house last night and everyone went nuts over it. It was gone almost before anything else was even touched. I put it in a pretty pie pan and caught one guy scraping up the last of it with his FINGER! I think I spent about $12 on the recipe, so it wasn't the cheapest thing I could have made, but it looked like I spent three times what I did. BTW, about the recipe -- drain and rinse BOTH caviars SEPARATELY, not just the one. I added capers to the recipe -- just a small jar, drained, and arranged on top with the caviars.-26 Nov 2005