I’ve often thought about hosting an Appie Potluck Party, but some people are phobic about making appies. As Fussy Finger Foods, appetizers are the dreaded FFFs of the kitchen. Most people would rather shop for appies at Costco; the art of hand-making them is slowly fading away. What a pity!
Suzy’s Caviar Pie:
2 tbsp. onions, finely chopped
½ c. unsalted butter, melted and cooled
2 c. (500 mL) full-fat sour cream (see Further Note)
One 3-oz. (85 g) jar black lumpfish caviar, well drained (see Yet Another Note)
One 3-oz. (85 g) jar red lumpfish caviar, well drained
Yet Another Note: Caviar is sold in 1-3/4 oz. (50 g) jars in the Time Zone and at the Latitude Where I Live. I used two jars of black caviar and two of red for this recipe. Caviar has a short shelf life. Use this pie within 2 days.
|Grate 10-to-12 hard-cooked eggs.|
|Mince a little onion finely. Combine onion + eggs + butter.|
|Spread with sour cream; freeze. With template or ruler to|
keep lines straight, dot with one color of caviar. Using the
back of a spoon, smooth and spread caviar very carefully.
|Stripes can be any size or any design you like!|
|Repeat with well-drained red caviar.|
|Your completed Caviar Pie. Making a smaller one |
is more economical!