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.
Melt butter; pour into blender.
Add tuna and herring, 1/4 at a time.
Blend until smooth.
Mix in onion and garlic powder.
Pack into a 2-cup mold.
Refrigerate 2 hours or more.
Unmold.
Spread black caviar on sides or place on ring of sour cream surrounding mold.
Top with red caviar.
Serve with crackers.
Serves 20 to 30 people.
Finely chop eggs. Cream eggs with butter. Add chives, Tabasco and Lea & Perrins sauce. Refrigerate until ready to serve. Serve on your choice of crackers with a top layer of sour cream and a topping of red caviar. (You may need 2 small jars of red caviar.)
Beat the cheeses in small mixer bowl until smooth. Refrigerate, covered, until firm.
Form cheese mixture into ball. Place on serving plate.
Coat cheese ball with sour cream.
Press caviar into surface of ball.
Do not break grain of caviar. Served with sliced rye bread.
Makes 12 to 16 servings.
Blend all ingredients together except the caviar.
Carefully fold in the caviar.
Mix sour cream with chopped scallions and red caviar.
Blend and chill.
Garnish with chopped, fresh parsley.
Serve with water biscuits and chilled champagne.
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.
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.
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.
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.
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.
In a medium bowl, mix together the cream cheese, sour cream and mayonnaise. Stir in the onion and chopped egg. Spread the mixture in a shallow baking dish or glass pie plate.
Spoon red and black caviar in a checkerboard pattern over the top. Slice green onions into long thin strips, and use the strips to outline the checkerboard pattern. Chill until serving.
Heat the oil in a large saucepan. Saute the onions for 2-3 mins. Add the cauliflower and pour in the stock. Simmer for about 20 mins then puree the soup. Pour in the cream, bring to a boil, add the nutmeg and season to taste. Serve the soup in 4 bowls, sprinkled with red caviar and garnished with chervil.
n top and fill with caviar to make a nice design
or the amount of !cheap! caviar to buy. She says to
Flake salmon, discarding skin and bones.
Combine cream cheese, lemon juice,onion and horseradish.
Add salmon and half the caviar.
Mix well, spoon into serving dish and top with remaining caviar.
Serve with assorted crackers and party rye bread.
Sprinkle insides of cucumber halves with salt.
Invert on paper towels to drain several hours until dry.
Blend cream cheese, onion powder, Tabasco and sour cream.
Gently stir in 3/4 of the caviar.
Put caviar mixture into cucumbers, mounding slightly.
May be prepared and refrigerated up to 5 hours.
Cut cucumbers crosswise in 3/4-inch slices.
Garnish each with remaining caviar and parsley.
Makes 24 appetizers.
Beat together cream cheese, lemon juice, mustard and Worcestershire Sauce.
Fold in 3 tblsps caviar and transfer to a small glass bowl.
Garnish with remaining 1 tblsp caviar, parsley sprigs and lemon slices.
Stir together vinegar, mustard, pepper, salt and mayonnaise. Fold in celery, onion and eggs. Cover and chill.
Mound on platter lined with greens. Garnish with caviar and green onion.
Makes 4 servings.
Note: If desired, omit caviar. Garnish with pimiento.
Note: Time does not include cooking the eggs or chilling.
rom oven and top with caviar and chives.