Lumpfish Caviar Pate

Caviar is the roe from the fish or sturgeon of the Caspain and Black Sea. Beluga is the most commonly known very expensive and sort after for those who can afford it. So lumpfish caviar is the poor mans caviar from an actual lumpfish. It can also be a generic term for the roe from a variety of fish including salmon. Never having had the pleasure of eating Beluga, I am content with the lumpfish caviar.
This dish never fails and everyone loves it. A very old one, but a good one. For some reason I usually only make it at Xmas, not sure why. As my children have gotten older the whole thing is devoured pretty quickly as they love it too. I decided to make it recently when entertaining. Simple quick and easy and light enough not to spoil the dinner.
I serve it with the pita toasts ( see blog from 5/7/12) or just a simple water cracker if you don't want to be bothered with making the pita.


8 hard boiled eggs
2 tablespoons mayonnaise
2 tablespoons butter
1 small red onion
1 bunch flat leaf parsley
carton sour cream
1 jar of black caviar
1 jar of red caviar
Salt and pepper

Once the eggs are cooled peel them and put into a bowl. Mash them with a fork and add the mayonnaise, butter, salt and pepper to taste.
Layer this mixture in a dish.
Chop the red onion finely and mix with the sour cream.
Cover the egg mixture with the sour cream.
Chop the parsley finely.
Finally, spread the red caviar down one side of the sour cream and the black down the other side leaving a space in the middle. Fill the space with the finely chopped parsley.
It tastes as good as it looks!