Instructions
In a mixing bowl, combine all the egg salad ingredients.
In an additional mixing bowl, combine all the herb cream cheese ingredients.
In a spring form pan spread the cream cheese mixture over the bottom of the pan.
Spread the egg salad over the cream cheese. Spread the crème fraîche over the egg salad and top in concentric circles the paddlefish in the center, golden whitefish and finish the outer edge with the ikura caviar.
Cover and chill in the refrigerator for at least an hour before serving. Remove the spring form and serve with toast points or rounds on a pedestal cake plate.
Ingredients
Herb Cream Cheese:
1 eight ounce package of Cream Cheese, softened
1 tablespoon minced garlic
1 tablespon chopped dill
Salt and pepper
Egg Salad:
6 hard boiled eggs, peeled and chopped
½ cup mayonnaise
1 teaspoon minced garlic
Salt and pepper
¼ cup minced chives
¼ minced shallot
¼ cup capers
Toppings:
7.5 ounces crème fraîche
2 ounces golden whitefish caviar
2 ounces salmon ikura caviar
2 ounces paddlefish caviar
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Products Used: Golden Whitefish Caviar, Salmon Ikura Caviar, Paddlefish Caviar
