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- Classic elegance with a new twist. Simple entertaining with panache!
- S. Chokel
Serves/Makes:Makes about 16-20 appetizers
- Non-stick vegetable oil spray
- 1 small onion, finely chopped
- 1/2 tsp (2 ml) sugar
- 10 hard boiled eggs, peeled
- 1/4 cup (60 ml) low-fat mayonnaise
- 2 tbsp (30 ml) sweet pickle relish
- 1 8 ounce brick reduced fat cream cheese, room temperature
- 1 tbsp (15 ml) milk
- 8 ounces caviar (preferable 2 or more colors)
- lemon slices
- chopped parsley
- assorted crackers
- Spray 9" diameter tart pan with removable bottom or 9" diameter springform pan with vegetable spray.
- Combine onion and sugar in medium bowl.
- Place 10 whites and 6 yolks in food processor (reserve remaining yolks for another use); chop coarsely.
- Add mayonnaise and relish to the egg mixture and process until combined (do not overmix to paste).
- Add the egg mixture to bowl with onions and blend well.
- Spread the combined mixture over bottom of prepared pan.
- Refrigerate 15 minutes.
- Combine cream cheese and milk in clean food processor bowl. Blend well.
- Drop cream cheese mixture by tspfuls over chilled egg layer and spread gently to cover.
- Refrigerate until firm, about 1 hour (Can be prepared 1 day ahead, cover and keep refrigerated).
- Spoon caviar decoratively on top of the cheese layer.
- Garnish with lemon slices and parsley.
- Press bottom of tart pan up or remove sides of springform pan, releasing the "pie".
- Place on a platter and surround with crackers.
- This is especially good with vodka. (Keep the bottle of Vodka in the freezer, the alcohol will keep it from becoming hard ice, but will keep it supremely chilled.) A slice of lemon in the vodka is all you need. Very elegant and delicious.
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