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Caviar Trifle
- 1/2 cup sour cream
- 8 oz. package (1 cup) cream cheese, cubed - 2 tablespoons finely minced sweet red peppers - 2 tablespoons green bell peppers - 2 tablespoons red onion - 2 tablespoons scallions (both white and green parts) - 6.5 oz. jar caviar or Lumpfish roe - lemon rind for garnish - chives for garnish
In a large mixing bowl, combine all ingredients except the caviar.
Blend with electric beater until smooth and light.
To Assemble: Choose a clear crystal bowl, preferably straight-sided, with a 4-cup capacity (trifle can also be assembled in individual cordial glasses). Place a layer about 2 inches thick on the bottom, being careful to keep the sides clean. Next, make a 1-1/2-inch layer with the caviar. Continue with remaining cream mixture, alternating layers. Chill thoroughly in refrigerator. Cream 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.
Serves 8-10
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