Lumpfish caviar cake

Lumpfish caviar cake
Yield: 1

Lumpfish caviar cake

Lumpfish caviar cake recipe

Learn how to make A delectable and refined aperitif.

Prep Time 10 minutes
Cook Time 50 minutes
Additional Time 10 minutes
Total Time 1 hour 10 minutes


  • 4 hard-boiled eggs, chopped
  • 2 tablespoons mayonnaise
  • 1 cup minced sweet onion
  • 6 ounces cream cheese, softened
  • ½ cup sour cream
  • 3 ½ ounces black lumpfish roe
  • 2 lemons, cut into wedges, for garnish
  • 3 sprigs of parsley, to decorate


    1. Set aside an 8-inch springform pan that has been greased. Combine the hard-boiled eggs and mayonnaise in a mixing bowl. Spread evenly in the bottom of a springform pan and top with chopped onion.
    2. Spread the cream cheese and sour cream mixture over the onion layer. Refrigerate for at least three hours, covered.
    3. When the pan is completely cool, unwrap it and spread the lumpfish roe on top. Remove the spring-shaped side of the pan by running a knife around the edge of the cake.
    4. Before serving, garnish with lemon wedges and parsley sprigs.

Nutrition Information



Serving Size


Amount Per ServingCalories 131Total Fat 11gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 5gCholesterol 114mgSodium 92mgCarbohydrates 4gFiber 1gSugar 2gProtein 5g

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