Easy Gourmet Caviar Egg Salad Cake Recipe

caviar cake

  • Easy Gourmet Caviar Cake Recipe
  • Tobiko Caviar
  • Hackleback Caviar
  • Lumpfish Caviar
  • Sour Cream
  • Cream Cheese
  • White Onion
  • Mayo
  • Hard Boiled Eggs

 

 

 

 

 

 

 

This is a very easy to make gourmet caviar egg salad cake. The only thing you’ll need to cook is the hard boiled eggs. If you can boil water without burning it then you’ll find that this is a very easy gourmet recipe. The only special equipment you’ll need is a 4.5 inch spring form pan.

Put three eggs in a sauce pan and cover with water. Put it on the stove and allow it to boil for one minute. Remove from the heat and let it sit for 10 minutes. When 10 minutes has passed add some room temperature water to the pot, then drain and add more room temperature water. Repeat this three times and it will be cool enough to peel off the shells. Cut the eggs into small pieces and then mix them with 1 tablespoon of mayo a 1/4 teaspoon of salt and a 1/4 teaspoon of pepper. Use a little more mayo if needed to make it stick together.

Take a little of the mayo and rub it all around the inside of your 4.5 inch spring form pan. This will keep the caviar cake from sticking.

Press the egg mixture down inside the spring form pan with a spoon.

Take a 1/4 cup of diced white onion and press it done into the spring form pan.

Mix 1/4 cup of sour cream together with 1/2 cup of cream cheese until the mixture becomes smooth. The cream cheese must be the hard block type not the soft fluffy whipped kind. Press this mixture down into the spring form pan. Cover it with clear wrap and refrigerate it for several hours. Just before you are ready to serve you can put the caviar on top. In this recipe I used three different caviars. I thought you’d be able to see the difference between the Lumpfish and Hackelback caviars but nobody noticed. In the future for the black caviar I’d use only Hackelback Caviar because it tastes better and is less salty. The green Tobyco Wasabi Caviar in the center was about the size of a silver dollar and it adds a little spice to the mixture as well as color. For the black caviar use 2 ounces of Hackelback Caviar.

tobyco

hackleback caviar lumpfish caviarcaviar eggsalad

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

  1. Tobyco Caviar
  2. Hackleback Caviar
  3. Lumpfish Caviar
  4. Caviar Egg Salad Cake

When you are ready to serve the caviar cake remove the outer band of the spring form pan and leave the cake sitting on the bottom of the spring form pan. Then move the caviar cake onto a plate without removing the bottom of the spring form pan. This can be eaten by itself as an appetizer or serve it with pita chips. Cut the caviar cake to serve pie shaped portions.

If you serve this to people who don’t normally eat caviar they will love this recipe because the Hackleback Caviar will taste great and with all the other ingredients it will all have a great flavor together. If you were to serve caviar by itself to people who don’t eat caviar they may not want to try it by itself. Also if you are serving the caviar cake to guests who are used to eating caviar you may want to consider a better quality of black caviar such as Kaluga Caviar. This of course would change it to a very expensive dessert. However due to all the other flavors in the caviar cake I think using Hackleback Caviar is the perfect choice for price and taste.

Any of the caviar shown on the right will work well. Select based upon color to change the look of your caviar cake and your budget.