| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Appetizers, Printed |
6 |
Servings |
INGREDIENTS
| 5 |
tb |
Butter |
| 1 |
tb |
Red onion or shallots; finely chopped |
| 3 |
|
Hard boiled eggs; finely chopped |
| 1/2 |
c |
Sour cream |
| 2 |
ts |
Lemon juice |
| 1 |
sm |
Can red salmon |
| 1 |
|
Jar caviar |
INSTRUCTIONS
Add onion to butter and place in microwave until butter is bubbly and
onions are softened. When butter has cooled stir in eggs. Line a small
shallow dish with plastic wrap and pour butter mixture onto plate.
Refrigerate until butter has hardened. Mix sour cream with salmon and lemon
juice. Turn butter mixture out of mold and cover with sour cream. Top with
a layer of caviar, either red or black or a decorative combination of the
two. Serve with crackers. This can be made early in the day, adding caviar
just before serving. Must be kept cold until served.
Posted to MC-Recipe Digest V1 #1026 by Sheri McRae <sheri@jca.com.au> on
Jan 21, 1998
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