Lumpfish Caviar Pie - cooking recipe

Ingredients

4 hard-cooked eggs, chopped
2 tablespoons mayonnaise
1 cup minced sweet onion
6 ounces cream cheese, softened
1/2 cup sour cream
3 1/2 ounces black lumpfish roe
2 lemons - cut into wedges, for garnish
3 sprigs parsley, for garnish

Preparation

Grease an 8-inch spring-form pan and set aside. Stir together the hard-cooked eggs and mayonnaise. Evenly spread into the bottom of the spring-form pan and sprinkle the minced onion over the top. Stir together cream cheese and sour cream until smooth and spread over the onion layer. Cover and chill at least 3 hours in the refrigerator.
Once completely chilled, unwrap the pan and spread the lumpfish roe over the top. Run a knife around the edge of the pie and remove the side of the spring-form pan. Garnish with lemon wedges and parsley sprigs before serving.