Categories: Appetizer
Ingredients
- 8 ounces lumpfish caviar (you can also use red caviar)
- 1 1/2 teaspoons olive oil (use good olive oil not the cheap stuff)
- 4 hardboiled egg, finely diced
- 1/3 cup finely diced sweet onions or 1/3 cup green onion
- 1 cup sour cream
- 2 tablespoons mayonnaise
- 1 teaspoon salt
Directions
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Put the lumpfish in a small bowl. Pour in olive oil, stir, and refrigerate while you make the rest of the recipe.
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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.).
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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.
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Dice the onions and sprinkle them over the diced eggs. Press them down.
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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.
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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.
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Serve with toast points or crackers for an elegany appetizer.