Lumpfish Caviar Pie Recipes

Steps:

• 1. In a small bowl, mix cream cheese with Worcestershire and scallions. Spread on the bottom of a large glass pie dish. Next, drain any liquid from the Caviar and spread on top of cream cheese. Next layer is to add your chopped eggs. Spread evenly and then pat them down firmly to stay in place. The last layer is your sour cream. Stir your sour cream first to make sure it is smooth and creamy. Place dollops all over the top of the egg and smooth carefully over the top making sure it reaches the sides of the dish to seal everything in.
• 2. Cover in Saran Wrap and chill for at least 2-3 hours or overnight before serving.
• 3. Serve Caviar Pie with butter crackers and a small bowl of Pickapeppa Sauce to spoon a little on the top for a mouth-watering experience! Your guests will love this simple but elegant hors d'oeuvre. Note - Pickapeppa Sauce can be found near the A1 sauces in the grocery store.

Steps:

• Spray 9-inch-diameter tart pan with removable bottom or 9-inch-diameter springform pan with vegetable oil spray. Combine onion and sugar in medium bowl. Place 10 whites and 6 yolks in processor (reserve remaining yolks for another use). Chop coarsely. Add mayonnaise and relish and process just until combined (do not overmix to paste). Add to bowl with onion and blend well. Spread over bottom of prepared pan.
• Refrigerate 15 minutes.
• Combine Neufchâtel cheese and milk in processor. Blend well. Drop cheese mixture by teaspoonfuls over chilled egg layer and spread gently to cover. Refrigerate until firm, about 1 hour. (Can be prepared 1 day ahead. Cover and keep refrigerated.)
• Spoon caviar decoratively atop cheese layer. Garnish with lemon slices and parsley. Press bottom of tart pan up or remove sides of springform pan, releasing pie. Place pie on platter; surround with crackers.

Steps:

• Gently place the eggs into a large saucepan and cover with cold water. Add the vinegar and place over high heat. Bring to a boil and set a timer for 5 minutes. Remove from the heat after 5 minutes and let sit an additional 2 minutes. Drain the eggs and run under cold water. Immediately peel the eggs* and slice in half the long way. Remove the yolks to a mixing bowl and set the whites to the side. Using a fork, mash the yolks well. Add the mayonnaise, anchovy paste, mustard and white pepper and mix well. Spoon the mixture into a pastry bag fitted with a #6 round tip (1/2-inch diameter). Alternatively, use a sealable plastic bag with the tip cut off.
• Set the egg whites out in a row. Into half, spoon 1/4 teaspoon of the black caviar. Into the other half spoon 1/2 teaspoon of the red caviar. Pipe the filling on top of the caviar so that each resembles a full yolk. Garnish the black caviar stuffed eggs with a small amount of the red caviar and vice versa. Garnish each with a small sprig of dill and serve on a bed of mixed greens.

Steps:

• Grease an 8-inch spring-form pan and set aside. Stir together the hard-cooked eggs and mayonnaise. Evenly spread into the bottom of the spring-form pan and sprinkle the minced onion over the top. Stir together cream cheese and sour cream until smooth and spread over the onion layer. Cover and chill at least 3 hours in the refrigerator.
• Once completely chilled, unwrap the pan and spread the lumpfish roe over the top. Run a knife around the edge of the pie and remove the side of the spring-form pan. Garnish with lemon wedges and parsley sprigs before serving.

Steps:

• In the bowl of an electric mixer fitted with a paddle attachment, cream the cream cheese until smooth. With the mixer on medium speed, add the sour cream, lemon juice, dill, scallion, milk, salt, and pepper. With a rubber spatula, fold in 3/4 of the salmon roe. Spoon the dip into a bowl and garnish with the remaining salmon roe and sprigs of fresh dill.
• Serve with chips, toasts, or crackers.

Steps:

• Press the mashed avocado into the botton of a 8" or 9" pyrex pie plate.
• Sprinkle the chopped onion over the avocado.
• Combine the egg and Mayo.
• Place gently over the onion.
• Spoon the Caviar very gently on top.
• Chill& serve with crisp sesame seed crackers or or small pumpernickel rounds.

Steps:

• Mix eggs, mayonnaise and onion. Put in bottom of 8 inch springform pan. Mix cream cheese and sour cream. Spread over top of egg mixture. Refrigerate 4 hours or overnight. Unmold pan. Put caviar in tea strainer. Rinse with cold water until water runs clear. Drain well. Place on top. Decorate with lemon wedges. Serve with assorted crackers

Steps:

• Put 1/2 cup sour cream in a paper-towel-lined sieve set over a bowl, then let drain, covered with plastic wrap and chilled, 3 hours.
• Stir together remaining 1/4 cup sour cream, eggs, onion, butter, dill, zest, salt, pepper, and 1 tablespoon chives until combined well.
• Invert bottom of springform pan (so that turned-up edge is underneath for easy removal of tart) and close side of pan around bottom. Spread egg mixture evenly in pan with offset spatula, smoothing top. Cover surface with plastic wrap, pressing gently, and chill until firm, at least 3 hours.
• Spread drained sour cream evenly over egg mixture with offset spatula.
• Gently spread half of caviar on several sheets of paper towels to absorb excess cuttlefish ink. Carefully lift caviar from paper towels and spread on top of egg mixture (be careful not to smash caviar). Repeat method with remaining caviar. Serve cut into wedges and sprinkled with remaining chives, if desired.