CW Florida Quarantine Cookbook

Liza Medina | South Florida Lumpfish Cavier Pie

Prep Time: 25 Min. | Cook Time: 3.25 Hrs. | Makes 12 servings

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. 4 hard-cooked eggs, chopped 2 tablespoons mayonnaise 1 cup minced sweet onion 6 ounces cream cheese, softened ½ cup sour cream 3 ½ ounces black lumpfish roe 2 lemons – cut into wedges, for garnish 3 sprigs parsley, for garnish Ingredients Preparation

Liza Tip: I hate all of these ingredients separately but MAN are they so good when they’re together. This recipe goes well served with multigrain or butter crackers, mini toast, Bruschettini or some chopped Hawaiian bread or baguettes. Your guests will be impressed and their bellies will be screaming for more.