Lumpfish Caviar Pie Food

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 & AVOCADO APPETIZER

Steps:

• Press the mashed avocado into the botton of a 8" or 9" pyrex pie plate.
• Sprinkle the chopped onion over the avocado.
• Combine the egg and Mayo.
• Place gently over the onion.
• Spoon the Caviar very gently on top.
• Chill& serve with crisp sesame seed crackers or or small pumpernickel rounds.

CAVIAR PIE

Steps:

• Put the lumpfish in a small bowl. Pour in olive oil, stir, and refrigerate while you make the rest of the recipe.
• Boil the eggs. Cool them, peel them, and dice them. (If you have a food processor, use the steel blade - if you don't have one, use a sharp knife to chop them finely.).
• Put the diced eggs in the bottom of a 9-inch glass pie plate or shallow glass dish. Press them down with a metal spatula.
• Dice the onions and sprinkle them over the diced eggs. Press them down.
• Mix the sour cream with the mayonnaise and the salt. Put dollops of the mixture on top and carefully spread them together. Use as much as it takes to make a nice layer.
• Drop the lumpfish on top of the sour cream by spoonfuls, spreading it out carefully. Cover the dish with plastic wrap and refrigerate it for 4 to 6 hours.
• Serve with toast points or crackers for an elegany appetizer.

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.

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.