Black Sea Toast

• 2 hard-cooked eggs
• 1/4 cup finely chopped onion
• 4 slices black Russian, dark pumpernickel, or Danish-style hard rye bread, about 4 to 5 inches in diameter
• 6 tablespoons (about 3 ounces) salmon caviar
• 4 tablespoons sour cream
• 1 tablespoon chopped chives
• 4 lemon wedges

1. Shell the eggs and separate the whites from the yolks.
2. Push the whites and the yolks separately through a sieve and set aside in individual bowls.
3. Rinse the chopped onion in a colander under cold water.
4. (Rinsed onion is milder in flavor and will not discolor.)
5. Drain, transfer to a kitchen towel and press to remove any excess water.
6. Trim the crust from the bread slices.
7. Spoon some caviar around the edges of each slice, spreading it gently to create a 1/2-inch border of caviar.
8. Inside this border, right next to the roe, spread the sieved egg white on the bread to form a ring that is 1/2 inch wide.
9. Inside this ring, spread the sieved egg yolk to form another 1/2-inch ring.
10. Inside that, spread the chopped onions to form a 1/2-inch ring.
11. In the center of each slice, place 1 tablespoon of sour cream.
12. Garnish each slice with a few grains of caviar and the chives.
13. Serve immediately with lemon wedges.

eggs, onion, black, salmon, sour cream, chives, lemon wedges

Taken from cooking.nytimes.com/recipes/1636 (may not work)