Peel eggs and chop.
Combine eggs, salt and mayonnaise.
Pack in rounded bowl.
Refrigerate 24 hours.
Unmold on large plate. Lather sour cream all over unmolded egg mixture.
Gently spread caviar over all.
Decorate with sprigs of parsley.
Saltines around mold are for dipping.
Place the cheese on any plate and press the finely chopped scallion greens thickly on it.
Put the plate you're serving it on on top of the scallions and cheese and invert onto the serving plate.
Spoon the caviar or press the chopped smoked salmon on top of the cream cheese.
Can refrigerate a few hours or serve immediately.
Arrange each of these side by side, filling a dinner-size plate.
Serve with water table crackers.
Leave several butter-size knives on the plate so guests can spoon a little of each onto a cracker.
You'll predominately want to spread your cracker with sour cream first, then the eggs and onion, topping off with some caviar and a few capers, if desired.
Serves 4.
Mix together eggs, onion, mayonnaise and pepper.
Mound onto a festive plate.
Spread each caviar across each half of the mound.
Arrange toast around the mound.
Serve using a plastic or porcelain spreader.
Caviar and metals don't mix.
Mix first six ingredients.
Pack into small bowl lined with Saran Wrap.
Chill.
When ready to serve, unmold on serving plate. Top with sour cream (spread as though frosting a cake).
Drain a jar of caviar well; spread on top.
Serve dip with crackers.
Soften cream cheese and cream with an electric mixer until smooth.
Add mayo, onion, Worcestershire sauce, lemon juice and hot sauce; beat well.
Spoon cream cheese mixture in shallow serving dish.
Top with caviar, eggs and parsley.
Serve spread with assorted crackers.
Yield: 24 to 30 appetizer servings.
Roll each slice of salmon into a cone shape.
Place on wax paper.
Cream the cheese until soft.
Stir in the parsley.
Pipe into the wee cones of salmon.
Top with a tiny spoon of caviar.
Arrange on a platter and refrigerate until serving time.
Press the mashed avocado into the botton of a 8\" or 9\" pyrex pie plate.
Sprinkle the chopped onion over the avocado.
Combine the egg and Mayo.
Place gently over the onion.
Spoon the Caviar very gently on top.
Chill& serve with crisp sesame seed crackers or or small pumpernickel rounds.
Quantities of ingredients to be determined by size of dish.
Wash potatoes.
Rub with small amount of oil.
Bake in 350\u00b0 oven for 30 to 40 minutes.
Cool.
Make hole in top of potato with a sharp knife.
Remove top and insides, leaving a lining of potato. Fill with sour cream, minced onion and salt.
An hour or ahead of serving, put tiny bit of caviar on top.
Refrigerate.
Place the rice in the center.
Arrange the pan fried salmon slice on top of the risotto.
Spoon the salsa between the fish slice.
Spread Caviar around the fish and serve.
alt.
PREPARE THE SCALLOPS & CAVIAR SAUCE:.
Preheat the oven
or the amount of !cheap! caviar to buy. She says to
Dice the hard boiled eggs. Stir in the mayonnaise and onions. Season mixture. In a greased springform pan, layer the egg mixture.
Beat the cream cheese and sour cream until smooth. Stir in the fresh parsley. Season mixture. Layer on top of egg mixture and smooth surface.
Chill for several hours or overnight.
Drain each color of caviar on separate paper towels.
Create a shape or design, using the different colors of caviar. Chill.
Be careful unmolding the springform pan.
Serve with toast points or crackers.
n top and fill with caviar to make a nice design
Lightly toast the bread. Spread with the cream cheese.
Fill with the papaya, smoked salmon, parsley, caviar and dill. Cut diagonally to serve.
Preheat the oven to 400\u00b0F. Line a baking pan with parchment paper. Cut a small slice from the bottom of each potato half so it sits flat. Place on baking pan. Brush with olive oil and season to taste.
Bake for 13-20 mins, until tender and lightly golden. Scoop out 1 tsp flesh from each potato half and discard. Allow to cool.
Whisk creme fraiche and lemon juice in a small bowl. Season to taste. Spoon 1 heaping tsp into each potato. Top with caviar and chives. Serve hot.
ith 1/2 tsp salmon caviar and some watercress and serve
1. Combine the pancake mix with the salt, egg, butter or oil, and milk or water.
2. Lightly brush another tablespoon of melted butter onto a skillet over medium-high heat.
3. When the skillet is hot, spoon the batter into it a tablespoon at a time.
4. Cook the blinis until tiny bubbles appear, about 1 minute, then flip them and fry until golden brown on each side.
5. Transfer the blinis to a platter and serve warm with the caviar, creme fraiche, chives, and smoked salmon and onion (if desired).
br>To make the eggplant caviar, first preheat the oven to