Holiday16: Caviar Mold

  • Chef: Kathleen Shannon Finn
  • Ready in: 30 min. to make, chills overnight
  • Serves: 5 or more
  • Complexity: easy
Holiday16: Caviar Mold


  • 1 sm. yellow onion, finely chopped
  • 1-1/2 cubes (12 oz.) melted butter
  • (2) 8 oz. Rumiano cream cheese
  • 4 oz. caviar - Romanoff Black Lumpfish
  • 2/3 cup sour cream
  • 6 hard boiled eggs, finely chopped
  • 1/2 tsp. salt
  • 1 bunch green onions, finely sliced
  • 1/4 tsp. white pepper


Line a 3 cup size bowl or mold with plastic wrap. In a blender or food processor mix the onion, cream cheese, sour cream, salt and pepper until blended. Beat in melted butter. Layer in bowl to mold: cream cheese mixture green onion cream cheese mixture chopped egg cream cheese mixture chopped egg green onion cream cheese mixture Cover with plastic film and refrigerate overnight. Remove top film. Unmold onto serving plate, remove film, garnish with caviar. Sprinkle green onions around plate for garnish.

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