1 glass 9” pie plate
2 small jars or 1 medium jar of cod roe (red or black)
1 tub of whipped cream cheese
1 small Vanilla Yogurt – (you can use plain yogurt if you must, but why would you?)
1 small sour cream
3 hard-boiled eggs
1-bunch scallions
Paprika
1 lemon for juice

In a bowl, mix the sour cream, cream cheese and yogurt in equal parts. Spread the mixture in the pie plate and refrigerate for a couple of hours.
Boil the eggs and refrigerate, so they're easy to chop.

1 hr before serving
Spread the cod roe/caviar over the creamcheese sour cream yogurt mixture in the pie plate
Then the chopped eggs
Then finely chop the stalks off the scallions and spread over the eggs
Dash of paprika
Then lemon juice - not too much
Decorate with lemon slices
Set the pie plate on a serving dish

Serve with your favorite crackers around the rim of the dish
(Plain ones like Carr’s water crackers are the best.)