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Caviar Pie Romanoff
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What Can I Bring?
Perfect for: holiday parties and special occasions.
Make and take: Assemble everything except the caviar top several hours in advance and chill. Transport in springform pan; upon arrival, remove pan side and place pie on serving platter. Top with caviar. Garnish with lemon and parsley and serve with crackers.
Made famous by: Sandy Bunce of Clarkesville, who got the recipe 25 years ago from a friend who served it at a wedding reception. "People love it --- [it's] so easy, " she said.
This layered appetizer incorporates many of the accompaniments traditionally served with caviar. If you have a porcelain serving knife, caviar purists will appreciate that special touch, since fine caviar is not supposed to come in contact with metal utensils.
Hands on time: 20 minutes Total time: 6 hours and 30 minutes Serves: 30
Ingredients:
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6 hard-cooked eggs, chopped
3 tablespoons mayonnaise
1 1/2 cups sweet onion, finely chopped
1 (8-ounce) package cream cheese, softened
2/3 cup sour cream
1 (3 1/2-4 ounce) jar Romanoff or other brand lumpfish caviar (red, black or golden; or use a combination), drained
Lemon wedges
Parsley sprigs
Instructions:
In a small bowl, combine chopped eggs and mayonnaise. Spread evenly on the bottom of a well-greased, 9-inch springform pan. Cover eggs with chopped onion. In a small bowl, blend cream cheese with sour cream until smooth. Using an offset spatula, spread cream cheese mixture over the onion. Cover with plastic wrap and chill at least 3 hours or overnight. Before serving, top with drained caviar. Garnish with lemon wedges and parsley. Serve with unsalted crackers.
Nutrition:
Per serving: 73 calories (percent of calories from fat, 77), 3 grams protein, 1 gram carbohydrates, trace fiber, 6 grams fat (3 grams saturated), 71 milligrams cholesterol, 101 milligrams sodium.
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