Creamy lumpfish caviar starter

    3 hours 20 min

    This beautiful and elegant caviar starter has a base mixture of hard boiled eggs and mayonnaise covered with cream cheese, soured cream and onions and topped with black lumpfish caviar. The piquant salty flavour of the caviar with the layers of creamy and earthy flavours will make a gorgeous (and quite affordable!) starter for any dinner party or elegant meal.

    12 people made this

    Serves: 12 

    • 4 hard boiled eggs, chopped
    • 2 tablespoons mayonnaise
    • 150g minced onion
    • 175g cream cheese, softened
    • 120ml soured cream
    • 1 (50g) jar black lumpfish caviar
    • 2 lemons - cut into wedges, for garnish
    • 3 sprigs parsley, for garnish

    Prep:20min  ›  Extra time:3hr chilling  ›  Ready in:3hr20min 

    1. Grease a 20cm springform cake tin and set aside. Stir together the chopped eggs and mayonnaise. Evenly spread mixture into the bottom of the springform tin and sprinkle the minced onion overtop. Stir together cream cheese and soured cream until smooth, and spread over the onion layer. Cover and chill at least 3 hours in the refrigerator.
    2. Once completely chilled, unwrap the tin and spread the lumpfish caviar overtop. Run a knife around the edge, then remove the side of the springform tin. Garnish with lemon wedges and parsley sprigs before serving.

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    Reviews & ratings
    Average global rating:

    Reviews in English (9)


    Made this as a started for a dinner party we hosted. Went down a treat! One of my guests asked to take the rest home with them!  -  25 Aug 2012


    This recipe is so popular! It is amazing that people who are hesitant about caviar taste it and are instantly fans! I would suggest putting the caviar into a paper towel so that any liquid will be absorbed. This way the appearance of the appetizer will be better when you add it. Good in cold as well as warm weather. This is a good one!  -  26 Mar 2008  (Review from Allrecipes US | Canada)


    I think you meant 3 1/2 oz of caviar lol I changed to above and it was great. Guests loved it as an appitizer  -  21 Dec 2011  (Review from Allrecipes US | Canada)