Of course this is not made with real caviare, just the famous lump fish roe! But it is very quick to make and looks and tastes good.
Semi hard boil the eggs (about 7 minutes). Cut in half and scoop out yolks with a teaspoon and put into a mixing bowl. Arrange whites in a shallow serving dish. Put cream cheese, soured cream and a pinch of salt into the mixing bowl and mash all up with a fork until it is like a very thick cream. Stir in the caviare and spoon the mixture into each half of an egg. Decorate with sprigs of parsley, chill and serve.
© 1976 Josceline Dimbleby. All rights reserved.