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Prep Time: 390 Minutes Cook Time: 0 Minutes |
Ready In: 390 Minutes Servings: 4 |
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A Carrie Rhodes recipe from Lake Eden, Minnesota. 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:
1. Put the lumpfish in a small bowl. Pour in olive oil, stir, and refrigerate while you make the rest of the recipe.
2. 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.).
3. 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.
4. Dice the onions and sprinkle them over the diced eggs. Press them down.
5. 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.
6. 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.
7. Serve with toast points or crackers for an elegany appetizer.
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