In a small bowl, cream with a fork or wooden spoon:
      4 tablespoons butter (preferably unsalted), softened
Gradually stir in:
      1 2-ounce jar red lumpfish caviar
      1 heaping teaspoon minced scallions
      1/2 teaspoon fresh lemon juice
      Salt and ground white pepper to taste
Roll the mixture into a cylinder in a piece of wax or parchment paper, plastic wrap, or aluminum foil (or shape as desired), and refrigerate or freeze until firm enough to slice. Or refrigerate in a small bowl or ramekin and spoon on just before serving.