Pike roe salad

I have received pike roe directly from the Danube Delta several times, well salted, as they are preserved. Each time I followed the advice of a knowledgeable friend: the roe sits in brine for 10 days, then it can be prepared calmly. For those used only to store-bought roe, the difference is clear in the final taste. Here I went with the classic version, with bread soaked in milk, a bit of onion, oil, and a little mineral water for a lighter consistency.

Quick info

Total time: approx. 35 minutes (does not include the 10 days of brining)
Actual preparation time: 30-35 minutes
Cooking time: 30 seconds (only for roe in the microwave)
Servings: 6-8, depending on how much salad is served per person
Difficulty: medium
Recipe type: cold appetizer, suitable for festive meals or snacks

Ingredients

350 g pike roe, in brine
2 small slices of bread (approx. 100 g)
50 ml milk
2-3 green onion tops
1 small onion
1 tablespoon lemon juice
White pepper, to taste
300 ml sunflower oil (definitely without a strong taste)
2 tablespoons sparkling mineral water
Radishes, for decoration

Preparation method

1. The salted roe should be kept in brine for 10 days if not already prepared that way. On the day you make the salad, desalt the roe. Place them in cold water, let them sit for a bit, then drain very well.

2. Tear the bread into pieces and soak it in milk. Once well soaked, squeeze it so that only the moist crumb remains, without excess liquid.

3. In a blender bowl, add the squeezed bread, sliced small onion, green onion tops, lemon juice, and white pepper. Also add a little oil (just enough to bind) and blend for a few seconds until you get a smooth paste.

4. The drained roe is placed in a microwave-safe bowl. Microwave twice for 15 seconds each. This stabilizes their texture and makes them easier to blend.

5. From the amount of roe, set aside 2 tablespoons.

6. The remaining roe is added to the bread and onion mixture in the blender. Everything is mixed with a whisk, not at high speed, gradually adding the oil, like making mayonnaise. The mixture thickens as the oil is incorporated.

7. Finally, add the mineral water and incorporate well. The mineral water helps the salad to be fluffier and not become heavy.

8. The last step: incorporate the two tablespoons of roe set aside, mixing gently with a spatula, not with a whisk, to preserve the texture of the roe.

9. The roe salad is served with fresh vegetables as preferred and with slices of toasted bread. For decoration, you can use a few slices of radish.

Why I make the recipe often

It's the kind of appetizer that can be prepared well in advance and does not lose its freshness. It has a clean, intense fish flavor without being heavy. It's good for festive platters or when I have guests and want something quick to serve. It keeps well in the refrigerator and is not sensitive to transport.

Tips and variations

Tips

- If the roe is too salty, repeat the desalting process by changing the water several times.
- The oil should be odorless or have no strong taste; otherwise, it will overpower the flavor of the roe.
- Add the oil gradually to avoid breaking the mixture.
- If the salad seems too thick, add more mineral water.

Substitutions

- White bread can be replaced with whole grain bread, but it will slightly change the taste.
- If you don't have green onions, use only regular onion, but in smaller quantity.
- Sunflower oil is hard to replace; I do not recommend strong-tasting alternatives (olive oil or rapeseed oil).

Variations

- You can skip the onion if you want a simpler taste, although for me, it adds freshness.
- For a more tangy flavor, increase the amount of lemon juice.
- Other roe (carp or perch) can also be used, but pike remains the finest option.

Serving ideas

- The salad goes well with toasted bread, cucumber slices, bell pepper, or celery sticks.
- On a platter alongside other cold appetizers (stuffed eggs, aspic, zacusca).
- As a filling for small tomatoes or canapés.

Frequently asked questions

How long can I keep the roe salad in the refrigerator?
The salad lasts in the refrigerator, in a well-sealed container, for about 3 days without issues. After this period, it may change its taste or texture.

Why is mineral water added at the end?
Mineral water makes the salad fluffier, lightens the color, and helps it not to thicken too much in the refrigerator.

Can I use carp roe or pre-prepared store-bought roe?
Yes, you can, but it will have a different flavor and consistency. For the fine texture and authentic taste, it is worth using salted pike roe if you have the right source.

Can I skip the microwave step?
It is recommended not to, as it helps stabilize the roe and prevents them from breaking when you start mixing with the oil.

What should I do if the roe is still too salty even after desalting?
Let them sit a little longer in cold water, changing the water every 10-15 minutes, then taste again. There is no need to leave them too long to avoid losing texture.

Nutritional values

Estimate for one serving (approx. 60 g):
Calories: 230 kcal
Protein: 4-5 g
Fats: 22 g
Carbohydrates: 5 g

The values are approximate and depend greatly on the amount of oil and bread used. The roe salad has a high fat content due to the oil, but also protein and natural salts from the roe. Consume in moderation, especially if you have a low salt or fat diet.

Storage and reheating

The roe salad can be stored in the refrigerator, in a well-sealed container, for up to 3 days. Freezing is not recommended. It does not require reheating. If the oil separates after a day or two, it can be briefly mixed before serving.

Soak the roe in cold water. Drain them. Soak the bread in milk and squeeze it. Put the bread in a blender with sliced onion, onion tails, lemon juice, pepper, and a little oil. Blend for a few seconds until smooth. Microwave the roe for two times 15 seconds. Add the roe, keeping 2 tablespoons aside. Whisk, gradually adding the oil. Towards the end, incorporate the sparkling water. Finally, add the two tablespoons of roe set aside. Serve the roe salad with your favorite vegetables and toasted bread.

Sparkling water will make the roe salad lighter and fluffier.

 Ingredients: 350 g fish roe in brine, 2 small slices of bread (100 g), 50 ml milk, 2-3 green onion tops, 1 small onion, 1 tablespoon lemon juice, white pepper, 300 ml sunflower oil, 2 tablespoons mineral water, radishes for decoration

 Tags:  fish roe salad pike roe