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IN the Kitchen: Four-Layer Caviar Dip

IN the Kitchen: Four-Layer Caviar Dip

by Lorin Gaudin

IT IS FAMILY LEGEND that at age 5 or 6, I once ate an entire tin of caviar set out for a special party thrown by my Mom. Lovingly teased ever since about my passion for caviar, my maternal grandmother (she helped give the party and it was her caviar dish that I devoured) made sure all my birthday celebrations included her roe- topped “Egg Timbale.” Yes, the “dip” is rich, but it’s also eye-catching, easy to make, and a great way to get caviar with garnishes all in one bite. My version of Grandma Leila’s timbale is a staple at family holiday gatherings, and it’s always a hit. Serve the caviar dip with simple water crackers and glasses of chilled bubbly, beer or vodka. Happy Holidays!


6 large hard-cooked eggs, chopped 4 Tbsp softened unsalted butter
1⁄2 tsp salt
1 cup finely chopped red onion, rinsed and dried 8 ounces softened cream cheese
1/3 cup thinly sliced green onions
2-4 ounces black or red lumpfish caviar
1 box of Carr’s Water Crackers (or your favorite

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Lightly grease a 6-inch ring mold with cooking spray. In a medium bowl, stir together the chopped eggs, softened butter and salt. Spoon egg mixture into prepared pan and spread evenly. Top evenly with rinsed and dried red onion. In a clean bowl, stir together softened cream cheese and sliced scallions. Gently spread over red onion. Top with caviar, cover with cling film and refrigerate for at least two hours. Unmold onto a serving plate or board to serve with crackers.

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