*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
I was going to submit my similar recipe which we call Caviar Pie when I found "Wow! Is that Caviar?" This is a terrific dish to serve or take to parties always wows them. A slight difference in my recipe I mix 3T of mayonaise with the chopped eggs use a bit more cream cheese (8oz) and sour cream(2/3c) layer and garnish with lemon wedges and parsley. Serve with cocktail pumpernickel and/or rye. I love the tip about drying the onions this can be goopy if you don't drain dry and chill in advance.
I thought this was delicious. I served it at a family get-together. People were afraid to try it. "Fish eggs? We use that as bait here in Oregon!" A few suggestions: Use a piping bag, or the corner of a plastic zipper bag to add the sour cream/cream cheese topping. That way, you can leave spaces for people to see what is underneath. Also, next time, I will use 2 TBS of capers, rinsed, in the egg mixture. I placed the onions on a paper towel & put them in the refriegerator, but no juices were given off. Anyway, if I really thought the onions were runny, I'd slice them first, shake salt on them, and then put them in the fridge. A half hour later I'd take them out and rinse off the salt, pat-dry with paper towels, and then dice the onions. I garnished the corners with fresh fennel fronds. It was a lovely touch.
Wow is right! This recipe was so easy and I took it to an open house last night and everyone went nuts over it. It was gone almost before anything else was even touched. I put it in a pretty pie pan and caught one guy scraping up the last of it with his FINGER! I think I spent about 12 on the recipe so it wasn't the cheapest thing I could have made but it looked like I spent three times what I did. BTW about the recipe -- drain and rinse BOTH caviars SEPARATELY not just the one. I added capers to the recipe -- just a small jar drained and arranged on top with the caviars.
Outstanding it disappeared very quickly at our Christmas day party with rave reviews by all. I made mine in a dish with three horizontal compartments. I put the layered caviar ingredients in the middle using black/red stripes and put "mini-toasts" (bought in a package from the supermarket)in the side compartments. I will be making this one again and again.
Very delicious. My mom used to make this for cocktail parties back in the late eighties. She used a springform pan to make it and transport it but when the sides were removed it was very pretty. I also think she did a layer of the cream cheese/sour cream (and I think hers had mayo too) on the bottom then egg and onion together then more cream cheese mixture then caviar on top. And she only ever used black but I love the idea of doing a red and white yin yang on top.:)
I make this every year during the holidays. Everyone loves it. And it can be fun making different designs. I use small folded up pieces of aluminum foil as "bars" to design my shape then add the different colors of caviar. Great Wow Factor! I also add capers as part of the design on top.