3/4 cup mined red onion
6 hard-boiled eggs
3 tablespoons mayonnaise
8 ounces cream cheese
minced or sliced scallions
2/3 cup sour cream
2 9-ounce jars Romanoff whitefish or lumpfish caviar, 1 red and 1 black
Spread onion on paper towel and drain for 30 minutes. Lightly butter bottom and side of 8-inch springform pan. Chop eggs, mix with mayonnaise, and spread in bottom of pan. Sprinkle with the drained minced onion. Beat cream cheese and sour cream together until smooth. Drop by tablespoonfuls onto the onion layer and gently spread and smooth with the back of a spoon. Cover and chill 3 hours or overnight. Just before serving, gently rinse the black and red caviar separately in cold water. Drain in strainer, then on a paper towel. Spoon onto the cheese layer in a decorative pattern. Garnish with minced scallions, if desired.
