Caviar Pie
Ingredients
- For the Egg Salad:
- 3 eggs
- 2 tablespoons mayonnaise
- 1 tablespoon green onion washed and sliced thin
- ½ teaspoon smoked paprika
- Sea salt to taste
- Fresh cracked black pepper to taste
- For the Herb Spread:
- ½ cup cream cheese room temperature
- ½ teaspoon fresh parsley
- ½ teaspoon fresh green onions
- ½ teaspoon fresh dill
- For the Caviar:
- 1 (30 gram) jar of ossetra caviar
- 2 ounce jar smoked trout roe
- Dipping Options:
- Potato Chips, Seaweed Snacks, Crackers
Instructions
- Make the Egg Salad: Submerge 3 eggs in a pot of cold water and bring it to a boil. Once boiling, turn off the heat and cover the pot with a lid for 10 minutes.
- Take a mixing bowl and fill it with ice and water to create an ice bath. When the timer goes off, remove the eggs from the water and chill in the ice bath. Peel the eggs and place them back in the cold water.
- Once all the eggs are peeled, small dice them and mix with 2 tablespoons of mayonnaise, 1 tablespoon green onions, and ½ teaspoon smoked paprika. Season with salt and pepper and keep refrigerated until needed.
- Make the Herb Spread: Wash and chop ½ teaspoon each fresh parsley, green onions and dill. Place the herbs and ½ cup cream cheese in a bowl and mix until combined. Keep refrigerated until needed.
- Assemble: Spread the herb spread along the bottom of a large ramekin or fancy shallow dish, then top with the egg salad. Garnish with the osetra and smoked trout roe. Serve with potato chips, seaweed snacks or crackers.