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Salmon and red caviar pie


For the dough:
6 eggs
2 ½ cups flour
400 grams sour cream
1 teaspoon butter
For filling:
400 grams butter
300 grams salmon lox
350 grams red caviar
200 grams lettuce
4 hard-boiled egg yolks


To make dough: mix yolks with salt slowly, adding 1 tbs of flour and 1 tbs of sour cream alternatively until all of the flour and sour cream are mixed in. In a separate dish, whip the whites into a thick foam before gently mixing with the previous ingredients while stirring with a spoon from top to bottom. Oil the sides and bottom of a tall round baking pan or a low-sided pot and pour the mixture in. Bake in the oven on low heat. Remove from oven, cool, and slice horizontally into three circles. Prepare the filling. Mix hard-boiled yolks with 150 grams of butter into a uniform mixture. Smear the mixture on top of one of the circles. Place thinly sliced salmon lox on top of the mixture. Put another layer of this mixture and then put another circle on top. Then repeat: mixture, salmon lox, mixture, and third circle. On top of the third layer, place a flat plate or a cutting board with a small weight. Put in the refrigerator for a few hours to cool. Use a mixer to crush caviar and then put it through a wide-holed strainer. Mix the caviar with the left over butter into a uniform light pink mixture. Take the plate and weight off of the pie. Using a decorator bag squeeze the pink “icing” onto the sides and top with mixture creating netting on top and flower designs on the sides. In areas not filled with icing place flowers made out of lox and lettuce. To create these flowers roll salmon lox (1 inch wide), wrap with lettuce of the same height over the lox. Attach them to the pie with the pink icing. Cut the pie into thin pieces.

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