Carp roe salad with semolina

Caviar Salad with Semolina – Mom's Recipe

Who doesn't love a creamy and delicious caviar salad served on a slice of fresh bread? This traditional recipe for caviar salad with semolina is a true culinary treasure, brought from beautiful childhood memories. Here’s how you can prepare it step by step, with useful tips and little tricks for a perfect result!

Preparation time: 20 minutes
Baking time: 0 minutes
Total: 20 minutes
Servings: 4-6

Ingredients:

- 3 heaping tablespoons of fresh caviar
- 200 ml olive oil (or sunflower oil)
- 150 g semolina
- Juice of half a lemon
- 200 ml sparkling water
- Salt, to taste
- Pepper, to taste
- Onion, to taste (about 3 small finely chopped onions)

The story behind the recipe:

Caviar salad is a classic dish in many cultures, and each family has its own recipe, passed down from generation to generation. This recipe from my mother holds a special place in my heart, not just for its taste but also for the memories of moments spent together in the kitchen. Simple ingredients, combined with patience and love, transform the caviar into a true delicacy.

Preparing the caviar:

If you have fresh caviar, the first step is to carefully clean it from the membranes. This process requires a bit of patience, but the result will be worth all the effort. Once you have clean caviar, place it in a jar, add salt, and pour a little oil on top. Leave it in the fridge for two days. This process will help enhance the flavor and improve the texture.

Step by step – Preparing the caviar salad:

1. Draining the caviar: After two days, take the caviar out of the fridge and let it drain well. This step is essential to avoid a too-wet salad.

2. Preparing the semolina: Boil the semolina in water, being careful not to form lumps. The semolina should be slightly cooked, but don’t overdo it, so it doesn’t become too soft. Once ready, let it cool completely.

3. Mixing the ingredients: In a large bowl, add the drained caviar. Start to mix it with 2-3 tablespoons of oil (from the total of 200 ml) using a hand mixer or a whisk. Gradually add the cooled semolina, continuously mixing to avoid cutting the mixture. It is essential to be patient and not add the semolina all at once.

4. Adding the liquid ingredients: After incorporating the semolina, gradually pour in the sparkling water and lemon juice, continuing to mix. These ingredients will add airiness and acidity to the salad, making it fresher.

5. Seasoning: It’s time to add salt and pepper to taste. Taste the mixture and adjust the seasonings until you achieve the desired balance.

6. Adding the onion: Finally, add the finely chopped onion. You can leave it raw for a more intense flavor or lightly blanch it for a milder aroma. Mix well.

Serving:

Caviar salad is served cold, usually on toasted bread slices or alongside fresh vegetables. You can garnish it with thin slices of lemon or olives for a more festive look. It’s perfect for a holiday meal or a quick snack between meals.

Variations and tricks:

- For a more intense flavor: Try adding a few drops of Worcestershire sauce or a bit of grated horseradish. These ingredients will bring an extra layer of flavor.
- For a creamier taste: Instead of sparkling water, you can use Greek yogurt for a richer texture.
- Freezing the caviar: If you’ve prepared more caviar than you need, you can freeze it after washing and lightly salting it. This will allow you to enjoy this delicacy even later.

Nutritional benefits:

Caviar salad is an excellent source of protein and Omega-3 fatty acids, essential for heart health. Additionally, the vitamins and minerals in caviar contribute to overall well-being. So, it’s not only delicious but also nutritious!

Frequently asked questions:

- What type of caviar can I use? You can use carp caviar, sturgeon caviar, or salmon caviar, depending on your preferences and availability.
- Can I use whole grain semolina? Yes, whole grain semolina can provide a healthier texture, but make sure to cook it well to avoid lumps.
- How can I store the caviar salad? You can keep it in the fridge in an airtight container for 2-3 days.

Enjoy this caviar salad with semolina recipe, savoring every bite! It’s a simple recipe but full of flavor and personality, perfect for any occasion. Bon appétit!

 Ingredients: 3 heaping tablespoons of caviar, about 200 ml of olive oil, about 150 g of semolina, juice from half a lemon, 200 ml of sparkling water, salt, pepper, onion to taste - I used 3 small onions

 Tags:  caviar carp roe fish roe salad onion crap carp roe salad with semolina