Sea Parsley? and Caviar Pie
6 eggs – hard-boiled
2 4-ounce jars caviar (lumpfish)
1 medium onion – finely chopped
1/4 pound butter – soft
1 cup sour cream
3 tablespoons Sea Parsley? – finely chopped
Sieve (or use ricer) eggs. Mix the eggs with the butter and put the mixture into a glass soufflÃ© dish. Refrigerate for one hour.
Add a layer of chopped onion. Add a layer of caviar. Add finely chopped Sea Parsley? to the sour cream and spread it over the caviar. Serve cold with water biscuits, melba toast or dark rye/pumpernickel bread.