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Caviar Pie

This is an elegant appetizer and an inexpensive way to add caviar to your menu. Whip this on your friends and they'll love ya... Don't forget the chilled Vodka!


The Crust
2 ½ cups diced red onion
½ stick butter
½ teaspoon kosher salt
½ teaspoon black pepper
1 teaspoon chopped fresh dill weed

10 hard boiled eggs
1 pound cream cheese, whipped til soft

Caviar Topping
1 tablespoon Wasabi Tobiko
4 tablespoons Black Caviar
4 tablespoons Golden Caviar
4 tablespoons Red Caviar 
chopped parsley and capers for garnish



The Crust:
Dice  the red onions and sauté in butter until they wilt slightly 
Season with salt, pepper and chopped dill weed
pour them into the bottom of a 10” spring form pan
spread out to form the crust for the caviar pie.
Refrigerate for about 30-minutes so the butter can harden and hold the onions together 

Cook and Peel 10 hard boiled eggs 
separate the whites from the yolks.
Grate the whites and sprinkle them on top of the onions to form another layer.
Grate the yolks and create another layer.

Whip cream cheese until it’s light and fluffy and spread it over the egg yolks.
Be careful not to tear up the egg yolk layer

To keep the cost down I use 4 different types of flying fish caviar , also know as tobiko…
You may use any type of caviar you like…

 Make a circle in the center with green wasabi flavored caviar.
The surround it with black, then golden and then red
Refrigerate the caviar pie for about an hour to allow it to firm up.
Remove it from the spring pan and coat the outside with chopped parsley or dill

You may serve the caviar pie whole or cut into wedges 
Serve with French bread crostini and a sprinkle of capers.
You can even serve it with chilled shots of vodka for fun!


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