Heidi's Caviar Pie

Featured in the January 2017 Edition of 'In The Loop Magazine

Here's a inexpensive yet impressive appetizer to serve at any special occasion. It is truly delicious and very simple to make. Serve with your favorite crackers or sliced baguette. This Caviar Pie recipe has been changed a little but I discovered it years ago on the back of the jar of Romanoff Caviar.

Ingredients:

1. -2 ounce Jars Romanoff Caviar

2. 3/4 cup Sweet Onion, finely cut

3. 6 Hard Boiled Eggs

4. 3 Tablespoon Mayonnaise

5. 1-8 ounce Package Cream cheese, soften to room temperature

6. 2/3 cup Sour Cream

7. Pepper to taste

8. Green Onions, cut with scissors, enough for decorating top

9. Optional: 3/4 cup finely cut Smoked Salmon (Lox) to mix in with cream cheese layer

Directions:

1. Day before or minimum of 3 hours ahead place finely cut onions in a paper towel lined container and cover with a lid and keep in refrigerator until ready to use

2. Do the same with caviar as you did with onions

3. Using a 9 inch spring pan form lightly butter the entire inside

4. Using hand mixer blend smooth the cream cheese and sour cream, if adding lox hand mix in with mixture, set aside until ready to use

5. Chop cold hard boil eggs add mayonnaise, mix gently together

6. Spread onto the bottom of the spring form evenly

7. Next spread with the layer of onions, add black ground pepper, to taste

8. Next spread evenly your cream cheese mixture, cover with plastic wrap and keep in refrigerator until ready to finish with green onions and caviar.

9. Slide cold Caviar pie onto your serving platter and design with caviar and green onions, keep refrigerated until serving. You can fully assemble your caviar pie anytime of the same day you plan on serving it.