Caviar pie

Yield: 12 servings

Measure Ingredient
1.00 nine-inch pie crust; baked
1 === herb cream cheese ===
8.00 ounce cream cheese - (1 pkg); softened
1.00 tablespoon minced garlic
½ cup chopped mild herbs
1 salt; to taste
1 freshly-ground black pepper; to taste
1 === egg salad ===
6.00 hard-boiled eggs; peeled, chopped
½ cup homemade or prepared mayonnaise
1.00 teaspoon minced garlic
1 salt; to taste
1 freshly-ground black pepper; to taste
¼ cup chopped chives
¼ cup brunoise red onions
¼ cup capers
4.00 ounce caviar

For the herb cream cheese: In a small mixing bowl, blend all of the ingredients together until smooth. Season with salt and pepper. For the egg salad: In mixing bowl, combine all the ingredients together and mix until incorporated. Season with salt and pepper. To assemble, spread the cream cheese mixture over the pie crust. Spread the egg salad over the cream cheese leaving a 2-inch border. Spoon the caviar in the center of the tart. Garnish with the chives, red onions and capers in rings around the caviar. This recipe yields 12 servings.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2310 broadcast 04-18-1997) Downloaded from their Web-Site -

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...

04-22-1997

Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.

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