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Caviar and Egg Appetizer or Salad
From Dorothy McNett's recipes at www.dorothymcnett.com.
4 hard cooked eggs, chilled
Hard cook the eggs, peel and finely chop, adding salt and pepper. Refrigerate to cool completely. When ready to serve, finely dice the onion or shallots. Spread the cooled chopped eggs over a glass or ceramic salad sized serving plate. Top evenly with the diced onion. Blend the softened cream cheese with the creme fraiche or sour cream until light and fluffy, adding enough water or wine to make a soft spreading texture. Spoon over the onion layer and spread out flat. Top with the caviar. Serve with endive or salad leaves. I like to place the cheese plate on a larger plate and arrange the leaves and French bread slices around it and provide several spreaders.
Recipe created 2014-06-15.