|The Author says: "Beluga caviar would be a once-in-a-lifetime treat on this dish, unless you're a Trump family. Lumpfish roe is perfectly fine, because this triple layer torte has many dynamic flavor combinations. If you're planning a large party, this is perfect, otherwise the recipe can be halved using a 6-inch springform pan." --Jeanne Benedict
1 cup finely chopped red onion
1 cup Champagne
2 (8-ounce) packages cream cheese, whipped
16 eggs, hard-cooked, coarsely chopped
1/2 cup mayonnaise
1 teaspoon salt
1/2 teaspoon white pepper
4 large, ripe avocados, mashed
1/2 clove garlic, minced
2 teaspoons fresh lemon juice
1/2 ounces black caviar or lumpfish roe
Place the onions and Champagne in a large skillet over medium-high heat. Cook until the Champagne reduces completely, 10 minutes.
Remove from the heat and stir into the cream cheese. Cover and set aside.
In another bowl, mix together the eggs and mayonnaise. Season with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper, and mix until thoroughly combined. Cover and set aside.
In another bowl, mix together the avocados, garlic and lemon juice. Season with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper, and mix until thoroughly combined.
Layer ingredients in a 10-inch springform pan. Spread the egg mixture on the bottom and smooth the top until even. Spread the avocado mixture on top of the egg mixture and smooth the top until even. Spread the cream cheese mixture on top of the avocado mixture and smooth the top until even.
Cover with plastic wrap and chill at least 3 hours or until firm. (Torte can be made up to 2 days in advance.)
Just before serving, spread an even layer of caviar on top of torte. Place the torte on a silver tray or serving platter. Undo the springform pan latch.
Carefully run a knife around the edge of the torte to loosen from the pan. Gently lift away the pan's side. Wipe the side of the serving tray if necessary.
Place flowers or a thin lemon or lime slice in the center of the torte. Set crackers around the base of the torte and place on the buffet table with a serving knife.
Yield: 100 servings on an hors d'oeuvre buffet