Some years ago, the caviar pie was a craze in Manila. I first encountered it in one of our clan’s get together. The original presentation was a moulded-layer pie of cream cheese, chopped onions, chopped hard-boiled egg, capers, and topped with caviar. Since caviar was the prized item, it would be scooped out leaving the rest on the platter. So I thought, that it’s unfair to the others if they don’t get some of the caviar and developed my version. I also found that the flying fish roe was very playful in the mouth since it would ‘pop’ as you bit into it unlike the real caviar that just melted into your mouth. You can still use the real caviar or its look alike to make this.
Asian Caviar Pie
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Loading...A layered pie of cream cheese, chopped onions, chopped hard-boiled egg, capers topped with caviar or tobiko (flying fish roe) serve with Poffertjets, crackers, or Melba toasts.
Ingredients
- 60 grams prepared flying fish roe (tobiko). Set aside 20 grams for the topping.
- 2 tablespoons sake (Japanese rice wine)
- 1 hard boiled egg – chop finely
- 2 tablespoons – finely chopped onion
- 1 tablespoon capers – chopped coarsely
- finely grated rind of one lemon
- 1/8 teaspoon Tabasco
- pinch salt
- 250 grams cream cheese or mascarpone cheese (if you prefer it on the sweet side)
Instructions
Line the inside of a two-cup capacity bowl with cling wrap. Set aside.
Marinate the caviar or flying fish roe with 2 tablespoons sake. Leave for 15 minutes and then drain.
Prepare the hard boiled egg, onions, capers and lemon rind.
In a small mixing bowl, beat the cream cheese till light and fluffy.
Using a spatula, blend in the lemon rind, Tabasco and pinch of salt. Blend well.
Add in the onion, boiled egg and capers and blend carefully; do not beat.
Then lightly blend in the 40 grams of drained fish roe/caviar.
Now on the bottom of the two-cup bowl, evenly lay the 20 grams of fish roe.
Then gently spoon on top the cream cheese mixture.
Cover with the extra cling wrap and refrigerate for 2 hours or overnight.
Carefully un-mould on serving platter and serve with Poffertjets or crackers or Melba toasts.
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