Onion, finely diced 1 each
Eggs, hard cooked and finely chopped 4 each
Mayonnaise 1 T
Kosher salt to taste
White pepper to taste
Cream cheese 675g/3 C
Sour cream 75ml/2.5 oz
Golden whitefish caviar 85g/3 oz
Truffled whitefish caviar 85g/3 oz
Beet and saffron whitefish caviar 85g/3 oz
Trout caviar 85g/3 oz
American sturgeon caviar 85g/3 oz
- Remove the bottom from a 25cm tart pan and wrap the round sides with plastic wrap. Set the bottom back in the pan.
- Place the onion in a fine mesh screen and rinse with cold water, drain and squeeze dry with the use of a kitchen towel.
- Stir together the eggs and mayonnaise in a small bowl, season with salt and white pepper. Reserve
- Sprinkle the onion evenly over the bottom of the tart pan and smooth it out with a beveled cake spatula to form an even layer. Spoon the egg mixture over the onion, then use the beveled cake spatula to carefully spread the egg mixture to form a second even layer, smoothing the surface as much as you can.
- Combine the cream cheese and sour cream in a food processor and blend until smooth. Spoon this over the egg mixture and smooth to the top of the tart pan evenly. Cover the tart pan with plastic wrap and refrigerate for at least six hours.
- Decorate the top of the pie with the different caviars in a bull’s eye pattern, beginning with the outermost ring first and working inward. Start with golden whitefish caviar, truffled whitefish, beet and saffron, trout caviar and American sturgeon caviar. Do your best to not mix the caviars, keeping the rings tidy.
- Refrigerate for at least an hour and up to 24 hours before serving.
— Chef Ryan Nelson of Late Harvest Kitchen