Caviar salad

Caviar Salad with Semolina - A Seafood Delicacy

Who doesn't love a fresh, creamy, and flavorful caviar salad? This traditional recipe, which combines the delicate flavors of caviar with the fluffy texture of semolina, is perfect for any occasion - from a family dinner to a festive meal with friends. Plus, it’s easy to prepare and can be customized to your liking. In this recipe, I will share the necessary steps to achieve a perfect caviar salad, along with some tips and variations that will make it truly special.

Preparation time: 20 minutes
Cooling time: 30 minutes
Total time: 50 minutes
Servings: 4-6

Necessary ingredients:
- 1 cup of semolina
- 2 ½ cups of water
- Salt, to taste
- 50-60 grams of fresh caviar
- 1 anchovy fillet (approximately 30 grams)
- 1 teaspoon of oil from the anchovy jar
- Juice of one lime (or lemon, according to preference)
- 100 ml oil (sunflower or olive, depending on taste)
- ½ teaspoon of finely grated onion

Step-by-step preparation:

1. Cooking the semolina: Start by bringing 2 ½ cups of water to a boil in a medium pot, adding a pinch of salt to enhance the flavors. When the water starts to boil, gradually add the semolina while constantly stirring with a whisk to avoid lumps. Continue stirring until the semolina thickens and pulls away from the sides of the pot, which should take about 5-7 minutes.

2. Cooling the semolina: Once the semolina is ready, transfer it to a bowl and cover it with plastic wrap to prevent a skin from forming. If you're in a hurry, you can place the bowl in the fridge to cool it faster.

3. Preparing the caviar: In a small bowl, remove the membranes from the caviar, then use a spoon to gently mash it until it becomes creamy. This step is essential for achieving a smooth texture.

4. Mixing the ingredients: In another bowl, combine the cooked and cooled semolina with the caviar. Add the finely chopped anchovy fillet and the oil from the anchovy jar. Use a mixer to blend all the ingredients, gradually pouring in the oil while mixing, similar to making mayonnaise. This step will give the salad an airy and creamy consistency.

5. Seasoning: Adjust the caviar salad with salt, add lime juice for a hint of acidity (adjusting to taste), and incorporate the finely grated onion. Mix well to combine the flavors.

6. Serving: Serve the caviar salad with slices of crispy toasted bread, Kalamata olives, or any other garnishes you prefer. This delicacy enjoys the best flavors when savored fresh, but can be stored in the fridge for a few days.

Practical tips:
- If you have guests and want to prepare a larger quantity, double the proportions of oil and add a little sparkling water or soda for a lighter texture.
- An interesting variation would be to add some fresh herbs, such as dill or parsley, for an extra flavor boost.

Nutritional information:
This caviar salad is rich in protein and Omega-3 fatty acids, with its health benefits recognized. A serving contains approximately 200 calories, depending on the exact ingredients used.

Possible variations:
- You can try substituting the caviar with other types of fish roe, such as salmon or white fish roe, for a different flavor.
- Add avocado or Greek yogurt for a creamier and richer note.

Frequently asked questions:
1. Can I use frozen caviar? Yes, but make sure it is of good quality and properly thawed before use.
2. What other garnishes can I use? You can try fresh vegetables, bruschetta, or even vegetable chips for a crunchy contrast.
3. How can I make the caviar salad less fatty? Reduce the amount of oil and add Greek yogurt for a creamy but lighter texture.

Caviar salad with semolina is more than just an appetizer; it is a celebration of seafood flavors and a way to bring a touch of elegance to any meal. Whether you prepare it for a special occasion or simply to treat your family, this recipe will surely help you impress. Enjoy!