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 Spanish grey mullet roe, called Mujjol "caviar." It is delicious, very well priced, and a treat served with sour cream on a salted potato chip accompanied by a shot of very cold vodka of a glass of Champagne. It is worth looking out for and would work well here.

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

For the Top

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)

Combine all the ingredients through Salt.

Line a small bowl with plastic wrap. Pack the mixture into the bowl, cover with more  plastic wrap, and chill well. As the butter chills, it will harden. Unmold 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.