Caviar salad

I don't make fish roe very often, but when I'm in the mood for something fresh, it's worth the effort. This recipe is simple, with no complicated steps, and it always turns out well. It's the kind of salad that you chill for a bit and it quickly disappears from the table. I've tried it with both carp and pike roe, but I always return to the classic version. The key is to have fresh roe, clean onion, and patience while mixing.

Quick Info

Total time: 40-50 minutes
Preparation time: about 15 minutes
Cooking time: 10-15 minutes (for semolina)
Servings: 6-8
Difficulty: easy
Recipe type: fish roe salad, suitable for snacks or appetizers

Ingredients

200 g fresh roe (carp)
juice of one lemon
salt, to taste
1 large onion
150 g semolina
200 ml oil
2 tablespoons of mineral water

Instructions

1. Boil the semolina in water (enough to cover it well) and stir to prevent sticking. Once cooked, let it cool completely. Do not use hot semolina, as it will ruin the final texture.

2. Finely chop the onion. Rub it with salt directly on the cutting board and set it aside for a few minutes to soften a bit and lose its sharpness.

3. In a large bowl, combine the roe, completely cooled semolina, and onion. Start mixing by hand or with a mixer on low speed until the mixture is homogeneous.

4. Gradually add the oil, like you would for mayonnaise, drizzling it in while continuously mixing. Take your time to avoid breaking the mixture. If you use neutral-tasting oil, the roe will be finer.

5. Finally, add the two tablespoons of mineral water and mix for a few more seconds. The mineral water makes the roe fluffier, so don't skip this step.

6. Squeeze in lemon juice to taste and mix once more. If you prefer a tangier flavor, you can adjust.

7. Chill the salad in the refrigerator for at least half an hour before serving to let the flavors meld.

Why I make this recipe often

I love that I can control exactly how much salt, oil, or lemon I add. Fresh roe is hard to beat in flavor. I can make a larger batch, and it keeps well in the fridge for a few days without losing its texture or taste.

Tips and Variations

Tips

Use only completely cooled semolina; otherwise, the roe can "break" or become sticky.
Don't add too much salt at the beginning, as the roe may already be salty.
Sunflower oil is the most suitable; avoid oils with strong flavors.

Substitutions

If you don't have carp roe, pike roe will work too, but the taste will be slightly different.
White onion is ideal, but if you prefer a milder flavor, you can use red onion.
Mineral water can be omitted, but the texture won't be as fluffy.

Variations

You can add finely chopped dill for a subtle flavor.
For a lighter texture, double the amount of mineral water, adding it gradually.

Serving Ideas

It pairs best with toasted bread or baguette slices. For festive platters, you can serve it on cucumber slices or halved boiled eggs.

Frequently Asked Questions

1. Can I use frozen roe for this recipe?
Yes, but it must be completely thawed in the refrigerator and well-drained of excess water; otherwise, the mixture may become too watery.

2. Why should the semolina be cooled before mixing it with the roe?
Mixing warm semolina with roe changes their texture, and the final mixture can become sticky or unstable.

3. What do I do if I added too much oil and the roe salad becomes heavy?
You can partially correct it with a little extra mineral water and a few drops of lemon juice. Mix gently and see if it combines better.

4. Can I leave the onion out of the recipe?
Yes, if you don't like the taste of onion, you can omit it, but you'll lose some of the classic flavor. You could use a smaller onion or green onions instead.

5. How do I know if I've mixed it enough?
When the salad is homogeneous, fluffy, and you no longer see separate oil, it's ready.

Nutritional Values

Approximate values per 100g:
Calories: 370 kcal
Protein: 7 g
Fat: 33 g
Carbohydrates: 13 g

Quantities may vary depending on how much oil and semolina you use or how much water the roe contains. The fish roe salad is quite filling and rich in fats but also contains a good dose of protein.

Storage and Reheating

The fish roe salad should be kept in the refrigerator in a well-sealed container for up to 3-4 days. It should not be reheated; serve it cold. If it has been in the fridge and has firmed up a bit, you can quickly mix it with a teaspoon of mineral water or a little lemon juice before serving. If you notice any unpleasant smell or color change, do not consume it.