Best Lumpfish Caviar Pie Recipes

CAVIAR TART

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.

CAVIAR PIE

Steps:

• I found my mother's copy of this recipe and have updated it for the amount of !cheap! caviar to buy. She says to buy 3 "large" jars of caviar - it seems that small jars have 2 ounces and large, 3.5. I've attached pictures of my mother's handwritten instructions.
• Grease a 10-inch spring-form pan with a little mayonnaise.
• Mash eggs, mayonnaise (just enough to hold eggs together), salt, and pepper together. Spread into bottom of pan.
• Spread scallions on top of egg salad.
• Mix cream cheese and sour cream until smooth. Spread over scallions.
• Recipe can be prepared up to this point the day before (recommended). Place the spring-form on a paper towel on a plate (the sour cream tends to separate).
• Spread the caviar into an aesthetic design use wax paper for masking and toothpicks to move caviar. We frequently made a diamond in the middle using 2 jars and then did the exterior area with the remaining jar. Alternatively, you could do a half-and-half pattern with four jars.
• Serve with plain crackers such as Carr's Table Water Biscuits.

CAVIAR PIE

Steps:

• Dice the hard boiled eggs. Stir in the mayonnaise and onions. Season mixture. In a greased springform pan, layer the egg mixture.
• Beat the cream cheese and sour cream until smooth. Stir in the fresh parsley. Season mixture. Layer on top of egg mixture and smooth surface.
• Chill for several hours or overnight.
• Drain each color of caviar on separate paper towels.
• Create a shape or design, using the different colors of caviar. Chill.
• Be careful unmolding the springform pan.
• Serve with toast points or crackers.

SHRIMP TART

Steps:

• Make crust:
• Preheat oven to 350° F. and lightly oil rim of a 12-inch tart pan with removable fluted rim.
• Tear pumpernickel into pieces and in a food processor pulse until coarse crumbs. In a bowl stir together bread crumbs and butter until combined well and press onto bottom of tart pan. Bake crust in middle of oven 15 minutes, or until golden brown, and cool in pan on a rack.
• Make filling:
• Shell shrimp and if desired devein. In a saucepan of boiling salted water cook shrimp until just cooked through, about 1 minute, and drain in a colander. Rinse shrimp under cold water and pat dry. Coarsely chop shrimp.
• If using red lumpfish caviar, in a fine sieve rinse and drain well. In a large bowl stir together shrimp, caviar, sour cream, mayonnaise, and heavy cream. In a small saucepan sprinkle gelatin over lemon juice and water and let stand 1 minute to soften. Heat gelatin mixture over low heat, stirring, until gelatin is dissolved. Cool mixture slightly and stir into shrimp mixture with chives, white pepper, and salt to taste.
• Pour filling into crust, spreading evenly. Chill tart, loosely covered with plastic wrap, at least 6 hours, or until filling is set, and up to 1 day. Garnish tart with chives.

CAVIAR PIE

Steps:

• Blend the eggs and mayonnaise (using enough mayonnaise just to bind the eggs) in a small bowl. Line a well-buttered 8 or 9-inch pie pan with the egg mixture, pressing firmly over the bottom and up the sides to form the crust. Scatter the scallions over the crust, then spread with the caviar. Frost with the sour cream and refrigerate until ready to serve. Set the caviar pie on a cocktail table with crackers or freshly made melbas, which can be dipped or spread.;

LARRY'S FABULOUS CAVIAR PIE

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.

CAVIAR AND CRèME FRAîCHE TARTLETS

Steps:

• Arrange tart shells on a serving platter. Spoon crème fraîche into a small resealable plastic bag and snip a 1/4" opening in the corner. Pipe about 1/2 tablespoon crème fraîche onto one side of tart shells and spoon 1/2 teaspoon caviar onto the other side. Garnish with chives and serve immediately.

CAVIAR & AVOCADO APPETIZER

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.

CAVIAR PIE

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.