1 lg. onion, chopped
2 1/2 lb. container sour cream
7 hard boiled eggs, finely chopped (use all 7 yolks, but only 4 whites)
2 oz. American Sturgeon Caviar
2 oz. golden caviar
2 oz. salmon roe
2 oz. black lump fish roe
2 oz. red lump fish roe
Lemon wedges for garnish
Toast points for garnish

1. Twist chopped onion in a lint free cloth to ring out the bitter juices. Place onion on bottom of a 9-10 inch ceramic dish. Arrange the chopped hard boiled eggs on top, pressing gently with the back of a spoon. Spoon the sour cream on top. The recipe can be prepared up to a day ahead to this stage.

2. Arrange the caviar in a geometrical pattern on top. (Sometimes, Mark arranges it in concentric circles, other times in wedges. Let your imagination be your guide.) Garnish with lemon wedges and toast points.

Note: Sometimes the first slice is a little tricky to remove, so do it gently.