• 6 x hard boiled Large eggs shelled
• 50 gm butter
• 1 x salt and freshly milled black pepper
• 2 Tbsp. finely minced spring onions (or possibly chives)
• 3 x 50g jars of lumpfish caviar
• 2 x 150ml cartons soured cream

Directions

1. You will need a 24cm spring form pan brushed with a tasteless oil then the base lined with a circle of greaseproof paper (also lightly oiled).
2. Put the shelled Large eggs butter and some freshly milled black pepper into a blender or possibly processor and blend till smooth (it doesnt matter if the Large eggs are still a little hot).
3. Taste and season well then spread this mix in the base of the springform pan cover and refrigeratefor about 3 hrs.
4. About half an hour before serving spread the lumpfish caviar proportionately over the Large eggs and sprinkle with a Tbsp. of spring onions (or possibly chives).
5. Now spread the soured cream in a broad band around the edge kaving a centre circle showing the black lumpfish caviar underneath.
6. Sprinkle with the remaining spring onion or possibly chives and refrigeratetill ready to serve.
7. Remove the springform side but dont attempt to remove the base.
8. Transfer to a serving dish and serve cut into wedges.
9. Serve with smoked salmon and Irish soda bread (qv)
10. Serves 8