My mother made this caviar spread for special occassions. For me, the taste is laden with memories of holiday parties in my 1970’s childhood. I loved the preparations even more than I loved the parties. There was a flurry of housecleaning. We dusted off of the good glasses and mixed big bowls of spiked punch. We ironed tablecloths. The house sparkled, and the adults were gregarious and cheery. Maybe it was the spiked punch. Regardless, the caviar spread was always a hit. There were many requests for the recipe, which I dutifully wrote out, because we didn’t have home computers in the olden days.
This seventies cocktail-party fare has stood the test of time. I still get requests for this recipe, although now I just email it. Even people squeamish about eating fish eggs come back for seconds, as the caviar is tempered with a grassy hit of parsley, the tang of green onion, and the finger-licking richness of cream cheese, mayonnaise, and chopped egg. I serve it with Triscuits, but that’s just a nod to childhood tradition. Any cracker you fancy would be fine. If you do choose Triscuits, I’d go with the low-salt variety. The caviar has salt enough. Sparkling white wine is the perfect accompaniment. I guess there’s a reason people serve champagne with caviar. I feel festive just thinking about it.
Makes a 9-inch pie-pan full, which is A LOT. Unless I’m making it for a big party, I make a half recipe in a smaller dish.
11 ounces cream cheese, room temperature
¾ cup mayonnaise
6 green onions, trimmed and finely chopped
4 ounces caviar (I wouldn’t besmirch your fine caviar with all this other stuff. The grocery store variety is fine.)
3 hardboiled eggs, chopped
½ cup finely chopped parsley
Blend cream cheese and mayonnaise with food processor or a mixer.
Fold in chopped green onions.
Spread mixture evenly into the bottom of a nine-inch pie plate.
Put the caviar on top of the mayo mixture by the spoonful, then spread the spoonfuls gently with a butter knife to form a thin, even layer of caviar.
Sprinkle chopped eggs evenly over the top of the caviar.
Sprinkle chopped parsley evenly over eggs.
Serve chilled, with crackers.