Wow! Is that Caviar?

SUBMITTED BY: valereee

"Much less expensive and much less time-consuming than it looks. You can buy a small jar of caviar in the canned-fish section of your supermarket for about 5 dollars. This will wow everyone at your next gathering."

PREP TIME	20 Min
READY IN	3 Hrs 50 Min

SERVINGS & SCALING

Original recipe yield: 20 servings

USMETRIC

About scaling and conversions

INGREDIENTS

1 medium onion, finely chopped
6 hard-cooked eggs, finely chopped
4 ounces cream cheese, softened
1/4 cup sour cream
3 ounces red caviar
3 ounces black caviar, rinsed and drained

READ REVIEWS (6)

DIRECTIONS

Spread the onion out on a paper towel set over a plate and place in the refrigerator to dry out a bit, about 30 minutes. Spread the chopped egg out on a decorative serving plate or other shallow dish. Refrigerate this too.
In a small bowl, stir together the cream cheese and sour cream. Remove the serving dish from the refrigerator, and sprinkle the onions over the eggs. Spoon the cream mixture over the onion layer, and carefully spread flat. Spread black caviar over one half of the top, and red caviar over the other half or if you are feeling creative, make a nice pattern. Cover with plastic wrap, and refrigerate for at least 3 hours before serving.

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REVIEWS

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Reviewed on Dec. 1, 2005 by mar

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.

7 users found this review helpful

Reviewed on Jul. 6, 2006 by QAEDON

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.

5 users found this review helpful

Reviewed on Dec. 6, 2005 by RecipeTester

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.

5 users found this review helpful

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