Serves 6 to 8.
From: artist Marguerite Robichaux, of Baton Rouge, Louisiana and Maine
The artist says she first tasted a version of this caviar pie in Perth, Australia in 1978 when she flew there to celebrate friend Jud Strunk’s 50th birthday. This dish is one of the favorites the honoree’s wife prepared. Over the years, Robichaux has adapted it to her taste.
6 eggs, hard cooked and chopped fine
6 Tablespoons mayonnaise
Black pepper to taste
6 Tablespoons grated onion
1 (8-oz.) package cream cheese, room temperature
1 (8-oz.) container sour cream, room temperature
4 ozs. red or black caviar, drained and chilled
1 French bread banquette, thinly sliced and toasted
Mix eggs and mayonnaise and season with pepper. Spread in bottom of a glass pie plate.
Sprinkle grated onion over egg mixture and press lightly. Chill.
Mix cream cheese and sour cream until smooth. Drop by spoonfuls onto the layers in the pie plate. Smooth over the top and seal the edges. Chill.
Just before serving, sprinkle caviar on top and garnish with lemon wedges. Serve with toasted baguette slices.