Sea Parsley™ and Caviar Pie

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6 eggs, hard-boiled
2 4-ounce jars caviar (lumpfish)
1 medium onion, finely chopped
1/4 pound butter, soft
1 cup sour cream
3 tablespoons Sea Parsley™, finely chopped
Servings: 10
1. Sieve (or use ricer) eggs. Mix the eggs with the butter and put the mixture into a glass soufflé dish. Refrigerate for one hour.

2. Add a layer of chopped onion. Add a layer of caviar. Add finely chopped Sea Parsley™ to the sour cream and spread it over the caviar. Serve cold with water biscuits, melba toast or dark rye/pumpernickel bread.


Refrigerate Time: 1 hour
 
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