Name: Caviar Tart
Cook time: 30 min
Total time: 3 1D2 hr
Yield: Makes serves 8 to 10
Ingredients: 3/4 cup sour cream; 8 hard-boiled large eggs, finely chopped; 1/2 cup finely chopped onion (1 medium); 3/4 stick (6 tablespoons) unsalted butter, melted and cooled; 2 tablespoons finely chopped fresh dill; 2 teaspoons finely grated fresh lemon zest; 1/4 teaspoon salt; 1/4 teaspoon black pepper; 3 tablespoons finely chopped fresh chives; 7 oz black lumpfish caviar (see cooks' note below); Accompaniments: lemon wedges; 16 thin slices whole-wheat toast, buttered, then halved or quartered diagonally; a 9-inch nonstick springform pan; a small offset spatula

Hard-boiled eggs, sour cream, and onion are traditional accompaniments for caviar. In this longtime staple of community cookbooks, they are turned into a shallow cake and spread with caviar. We used supermarket lumpfish caviar, but if you're feeling flush, use the good stuff, or even Japanese tobiko (flying-fish roe).

Cooks' note:

Draining the black lumpfish caviar removes excess fish ink, which stains the cream. This is not necessary for higher-quality caviar or tobiko. For a caviar alternative, try Cavi-art from caviart.us.

Recipe notes

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