Caviar and Egg Mold

There is excellent American caviar now available. I have tried Paddlefish and Hackelback and enjoyed both very much. However, at Spirited Wines in Lenox, Massachusetts, I am able to find lightly salted Spanish grey mullet roe called Mujjol "caviar." It is very well priced and  delicious served with sour cream on a salted potato chip accompanied by a shot of very cold vodka or a glass of Champagne. It is worth looking out for and would work well here. Of course, Beluga caviar would work well here, and a little would go a long way.

Caviar & Egg Mold
Adapted from Cook and Love It: A Collection of Favorite Recipes and Entertaining Ideas, published by The Mothers' Club of The Lovett School, Atlanta, Georgia, Contributed by Polly Pater and Deddy Bartenfeld

For the Mold

4 hard-boiled eggs, mashed
⅓ cup butter, softened
¼ to ⅓ cup mayonnaise (Use your favorite. I like Ojai Organic Mayonnaise.)
⅓ cup chopped scallions or shallots
Lemon juice
Salt to taste

½ cup sour cream (I use full fat, preferably Breakstone.)
Caviar, about a quarter of a cup (or more if you want to be extravagant)

Line a small bowl with plastic wrap. 

Combine all the ingredients through salt. Pack the mixture into the bowl, cover with more  plastic wrap, and chill well. As the butter chills, it will harden.

Unmold The bowl onto a serving plate; frost with sour cream, and top with caviar.    

You can serve this with crackers, but I like it best with buttered white toast points.