6 medium hard-boiled eggs, chopped
3 Tbsp. mayonnaise
1 bunch (6 or 8) green onions, finely chopped
2/3 c. sour cream
8 oz. cream cheese, softened
2 oz. jar red caviar, drained slightly
parsley sprigs
2 lb. medium to large raw shrimp
1 lemon, thinly sliced
1 medium red onion, thinly sliced
1 c. pitted black olives, well drained
2 Tbsp. chopped pimiento
1/4 c. vegetable oil
2 cloves garlic, minced
1 Tbsp. dry mustard
1 Tbsp. salt
1/2 c. lemon juice
1 Tbsp. red wine vinegar
1 bay leaf, crumbled
dash of cayenne to taste
chopped parsley
1 lb. cream cheese, softened
3 Tbsp. minced fresh parsley or dill
4 1/2 tsp. minced onions
3 Tbsp. minced cornichons or capers
8 oz. smoked salmon or lox, thinly sliced
dill (for garnish)
tomato rose (for garnish)
cocktail rye rounds

Divide the cream cheese in four equal parts. Mix together parsley or dill, onions and cornichons or capers. Line a 6-inch round or small fish mold with clear plastic wrap. Put 1/4 cheese in bottom of the bowl. Top with 1/3 of the salmon, then sprinkle with 1/3 of the onion mixture. Repeat twice more. Top with remaining cheese. Cover with plastic wrap and press down on mold to even out the mixture. Chill.

To Serve: Unmold on a platter and garnish with a sprig of dill and tomato rose. Serve with cocktail rye rounds.