4 hard boiled eggs
2 tbsp. mayonnaise
3/4 c. minced scallions, using white parts and some green
6 oz. cream cheese
1/3 c. sour cream or more
200 to 400 grams of Salmon roe

Mash eggs and mix with mayonnaise. Spread in the bottom of a well greased 6 or 7 inch springform pan. Sprinkle the minced scallions evenly over the egg mixture. In the food processor, combine the cream cheese and sour cream until very smooth. Using a wet spatula, spread cheese mixture over the scallions. Refrigerate overnight. Bring salmon roes to room temperature for 30 minutes and just before serving spread salmon roe over the top and serve with toast rounds or crackers. Serves 12 to 15.