Caviar Pie
recipe by Sue Mullin
1 onion, finely chopped
4 hard boiled eggs, finely chopped
1 8 oz. container sour cream
1 oz. American sturgeon caviar
1 oz. salmon roe
1 oz. black lumpfish roe
1 oz. red lumbfish roe
lime wedges and toast points for garnish
Twist chopped onion in a piece of cheesecloth to wring out
bitter juices. Place onion on the bottom of a 9 or 10" ceramic
dish. Arrange eggs on top of onion, pressing gently with the
back of a spoon. Spoon sour cream over top. Just before
serving, arrange the caviar in circles or wedges atop sour
cream. Garnish with lime wedges and toast points.
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