Make a Seattle Caviar Pie this weekend
Make a Seattle Caviar Pie this weekend!
Six ounces for $60.00
2 ounces Paddlefish
2 ounces Golden Whitefish
2 ounces Ikura
Seattle Caviar Pie
Herb Cream Cheese:
1 eight-ounce package of Philly Cream Cheese
1 Tbsp. minced garlic
1 Tbsp. chopped fresh dill
Salt and pepper to taste
-In a small mixing bowl combine the cream cheese with the garlic and season with salt and pepper.
Egg Salad:
6 hard boiled eggs, peeled and chopped
1/2 C. mayonnaise (I use Best Foods)
1 tsp. minced garlic
salt and pepper
1/4 C. minced chives
1/4 C. minced shallot
1/4 C. capers
-In a mixing bowl, combine the eggs with the mayonnaise and in corporate all the egg salad ingredients.
Topping:
7.5 ounces Bellwether Farms Creme fraiche
2 ounces Seattle Caviar Golden Whitefish Caviar
2 ounces Seattle Caviar Ikura (chum salmon caviar)
2 ounces Seattle Caviar Paddlefish caviar
To assemble:
In a spring form pan spread the cream cheese mixture over the bottom of the pan. Spread the egg salad over the cream cheese. Spread the creme fraiche over the egg salad and top in concentric circles, the paddlefish in the center, golden whitefish and finish the outer edge with the Ikura. Cover and chill in the refrigerator for at least an hour. Remove the spring form and slide the pie on to a pedestal cake plate. Serve with toast points or rounds. Enjoy!
Tags: Golden Whitefish, Ikura, Paddlefish
May 21st, 2009 at 8:27 am
This sounds intense! I have never tried caviar before, do you think that this would be a good recipe for beginners to try?
May 28th, 2009 at 1:50 pm
hey this is a very interesting article!
October 1st, 2009 at 10:26 am
Wow, caviar pie…that does sound intense. The dill and caviar tastes would melt together well, though. I might have to give this a whirl.