Caviar Pie is often mentioned as a luxurious nibble for some of Manila’s home “cocktail” crowd. It’s actually very 90’s I think, when it first gained popularity… I had never made one at home. But for last Valentine’s, I thought I would give it a go, part of a simple but luxurious dinner for two at home. Connoisseurs of good caviar would probably cringe at this quasi-pie-like concoction, but as long as you have no allusions of grandeur, you can have this satisfying and far more economical treat without any guilt whatsoever. If you can’t stand the thought, head to this post on the finest beluga caviar I have had the opportunity to savor, while on a trip to Istanbul.
Start with a ring mold, in this case I think 3 inches in diameter. Line it with parchment paper, taped to make a circle, and this is all to make the removal of the mold/paper easier and less damaging to the “pie”…
Chop up some perfectly boiled eggs (no green tinge on the yolk), mix with some good (preferable homemade) mayonnaise and a touch of lemon juice (DO NOT OVERDO Mayo and lemon juice as the eggs will get too moist as you see here).
Put a half to three-fourths inch layer of egg salad at the bottom of the ring mold and let this set up in the fridge for say an hour or so until a bit more firm. Next, finely slice some local shallots, soak them in ice water for say 15 minutes to temper their raw bite, drain and pat dry with towels and sprinkle a small layer over the egg mixture and let this rest in the fridge while you make the next layer of ingredients.
Take some good cream cheese, cut it with some sour cream or creme fraiche and sprinkle with chives or finely minced green onions and mix well.
Carefully drop spoons full of the cream cheese mixture onto the onions/egg mixture and GENTLY spread it around until you have an even layer (and probably the same thickness as the egg layer). Let this set in the fridge for a couple of hours.
Just before serving, heap generous amounts of bottled or tinned lumpfish roe (the black seems to work better than the red) and spread it out evenly. They sell lumpfish caviar at S&R for just PHP350 a bottle or so, and I used roughly 1/3 of a bottle for this little pie…
Remove the ring mold, carefully remove the parchment paper, and retouch any imperfections on the sides of the “pie” if they bother you.
Garnish with thin slices of lemon, more chopped chives, etc. and serve with toast points or other suitable biscuits or crackers. Very easy to make. Sounds and looks elegant, but doesn’t or shouldn’t burn a hole in your pocket. This 3 inch mini-pie was meant for one person, but honestly, it easily fed three people. Totally doable at home, and I would definitely do this again.