SUBMITTED BY: Cyd Swerdlow

INGREDIENTS:
1-14 oz. tin Kelley’s Katch Paddlefish Farmed Caviar
6 hard-boiled eggs
1-small sweet onion
Whole Chive stems
Medium container of Sourcream (strain for a couple of hours in a sieve lined with a paper towel)

PROCEDURE:
Finely chop the onion and line the bottom of a large tart dish or several small tart dishes with a thin layer of the onion.
Finely chop the eggs, reserving 1 yolk for garnish. Carefully smooth the egg layer on top of the onion layer being careful not to mix the two.

Smooth the sour cream on top of the egg layer with a frosting knife, taking care not to pick up pieces of the egg.

You should now have a perfect sour cream topping that covers the entire tart dish. Generously smooth the caviar atop the sour cream to make a perfect layer of caviar covering the entire surface of the sour cream.

Crumble the egg yolk in the center and cross-cross the chive stems on top.

Serve with toast points, blinis or Melba toast rounds.