3 hard cooked eggs, halved
3/4 cup of sour cream
1/4 cup of chopped onion
3 tablespoons of mayonnaise
2 teaspoons of fresh lemon juice
1 teaspoon of salt
1/2 teaspoon of Worcestershire sauce
1/4 teaspoon of freshly ground white pepper
2 to 3 drops of hot pepper sauce
1 1/2 teaspoons of unflavored gelatin
2 tablespoons of cold water
3 ounces of salmon caviar
1/2 cup of minced fresh parsley
1 tablespoon of chopped fresh dill
Additional caviar
Thinly sliced pumpernickel  

Mix the first 9 ingredients in processor or blender until smooth. Refrigerate. Sprinkle gelatin over cold water in small bowl. Set in pan of simmering water and stir until dissolved. Stir into sour cream mixture. Fold in 3 ounces of caviar, parsley and dill. Pack into 2 cup loaf pan or decorative mold. Cover and refrigerate at least 3 hours. To serve, unmold pate onto platter. Garnish with additional caviar. Serve with thinly sliced pumpernickel. Makes 8 servings