Cavier -Egg Layer Appetizer

This is a tasty, festive looking appetizer for the Christmas holiday. If you don't have a small spring-form pan, start by removing the top and bottom from an 8 oz. tomato sauce can and line it with a baggie. Chop 2 hard cooked eggs and mix with 2T melted butter. Mix 1C sour cream with 4 oz. softened cream cheese and 1 finely chopped green onion. Put 1/2 of the egg mix in the bottom and tamp it down. Add 1/2 of the cream cheese mix and tamp it as well. Make one more layer of the egg and cream cheese mixture. Place the "stack" in the refrigerator for several hours to firm up. Just before serving, drain 1-2 oz. of cavier (we used lump fish but salmon would also give the nice red color) for 15 min. It is important to drain it well so it won't "bleed" over the stack. Remove the baggie from the can, cut it away and place on a serving plate. Top with the cavier and some chopped green onion serve with plain crackers. Obviously, regular black cavier could be used but we liked the red and green for Christmas.