1/2 cup sour cream
8-ounce package cream cheese, cubed
2 tablespoons minced red bell pepper
2 tablespoons minced green bell pepper
2 tablespoons minced red onion
2 tablespoons minced scallion (white and green parts)
6.5-ounce jar caviar or lumpfish roe
Grated lemon zest for garnish
Shipped fresh chives for garnish
8-10 BAYS English Muffins, split and lightly toasted
8-10 tablespoons butter
In a large mixing bowl, combine all ingredients except caviar and garnishes. Blend with electric mixer until smooth and light.
Choose a clear crystal bowl, preferably straight-sided, with a 4-cup capacity (trifle can also be assembled in individual cordial glasses). Spoon a layer of cream cheese mixture about 2 inches thick on the bottom, being careful to keep the sides clean. Next, add a 1-1/2-inch layer of caviar. Continue with remaining cream cheese mixture and caviar, alternating layers. Chill thoroughly.
Cream cheese mixture is best made a day in advance, then assembled with caviar and garnishes just before serving. Serve chilled with toasted, buttered English muffin wedges.