Homemade caviar

If I have fresh fish roe, I prefer to make it at home. I've tried this method several times. The result is lighter and I can adjust the saltiness or acidity to my taste. I usually prepare it in the afternoon, especially if I'm craving something cold on bread or want to keep it in the fridge for a few days. The recipe isn't complicated, but it's good to have the ingredients on hand.

Quick Info

Total time: about 40 minutes (includes cooling the semolina)
Preparation time: 15-20 minutes actual
Cooking time: 10-15 minutes for semolina
Servings: 8-10, depending on serving size
Difficulty: easy
Recipe type: cold appetizer, family-style

Ingredients

200 g fish roe
400 ml oil
50 g semolina
200 ml water (for boiling the semolina)
50 ml sparkling water
lemon juice, to taste
1 onion

Preparation steps

1. Start with the semolina. Put 200 ml of water in a small pot over medium heat. When the water starts to boil, gradually add the 50 g of semolina, whisking continuously to prevent lumps. Keep stirring until the semolina thickens nicely. Remove the pot from the heat and let the semolina cool completely. It's important for it to be cold; otherwise, the mixture will curdle.

2. Place the fish roe in a deep bowl. Start mixing it on low speed (I use a classic mixer with beaters), gradually adding the oil. Don't pour too much at once; the roe needs to bind slowly. As you mix, you'll notice the volume increasing and the texture becoming lighter.

3. When the roe starts to whiten and increase in volume, gradually add the lemon juice, tasting occasionally. Don’t add all the lemon juice at once. If the roe is too salty, the lemon juice helps balance it out.

4. Continue to gradually pour in the remaining oil, mixing constantly. You can also add a little sparkling water, about 50 ml in total, in small amounts. The sparkling water makes the mixture fluffier, so don’t skip this step if you want a finer texture.

5. Once you’ve incorporated all the oil, start adding the cooled semolina. Add it gradually, mixing on a higher speed after each spoonful. The amount of semolina you add depends on how salty or liquid the roe is; you don’t have to use it all if it’s not necessary. Once the mixture is well combined, stop adding.

6. Peel the onion and chop it very finely. Add it at the end, mixing gently with a spoon, not with the mixer.

7. Let the roe chill in the fridge for at least 30 minutes before serving. The flavor settles better, and the texture becomes firmer.

Why I make this recipe often

I prepare fish roe at home because I can control the salt, acidity, and consistency exactly. I keep it in the fridge and use it for breakfast or as a quick snack. I’m not concerned about the shelf life because it usually gets consumed quite quickly.

Tips and Variations

Tips

- If the roe is very salty, taste the mixture often and don’t add all the semolina or too much lemon juice.
- Don’t rush the cooling of the semolina. If it’s warm, it can curdle the mixture.
- Start mixing on low speed, then gradually increase.
- Use neutral oil (sunflower oil). Olive oil changes the taste and can make the roe bitter.

Substitutions

- Carp, pike, or perch roe can be used similarly. Avoid very small or very salty roe.
- Lemon juice can be replaced with lime juice if you prefer.

Variations

- If you want roe without onion, you can omit it completely.
- Some prefer the roe to be more tangy, so adjust the lemon juice to taste.
- For a different appearance, you can add a little finely chopped dill, although the classic recipe is without it.

Serving Ideas

- On slices of toasted bread.
- As an appetizer on cold platters.
- Can be served in small tartlets for guests.

Frequently Asked Questions

1. Can I make the roe without a mixer?
Yes, it can also be made with a wooden spoon or whisk, but it takes longer and won’t be as fluffy. The mixer helps with volume and homogeneity.

2. What should I do if the roe curdles while mixing?
This can happen if you add oil too quickly or if the semolina is warm. Let the mixture sit for a few minutes and try mixing again on low speed, possibly with a little cold sparkling water.

3. What kind of oil should I use?
Refined sunflower oil with a neutral taste works best. Olive oil is not suitable for this recipe as it alters the taste and can make it bitter.

4. Can I store the roe in the freezer?
I do not recommend it. The texture changes after defrosting, becoming watery and not as good.

5. Do I need to add semolina to the mixture?
Yes, semolina helps bind the roe and balance the flavor if it's too salty. If you don’t need to correct the texture or saltiness, you can use less.

Nutritional Values

Estimate for a medium serving (approx. 40 g): 130-150 kcal, of which fats 12-14 g, proteins 2 g, carbohydrates 3-4 g. Values are approximate and may vary depending on the type of roe and the amount of oil used. Roe is rich in fats and salty, so I recommend small portions.

Storage and Reheating

The roe can be stored in the fridge in a covered container for 3-4 days. Reheating is not recommended. The texture and flavor are best when consumed cold, straight from the fridge. If you notice the oil separating on the surface, gently stir it with a spoon. Do not freeze it.