Homemade caviar

Name: Homemade caviar - Aura L.
Ingredients: 100 g herring roe (purchase) 2 tablespoons of semolina 250 ml oil 150 ml sparkling water juice of one lemon 250 ml water one small onion

Appetizers - Homemade caviar by Aura L. - Recipia

Herring roe is prepared simply with boiled semolina, gradually added oil, and a little mineral water. The semolina must be allowed to cool properly before starting to mix; otherwise, the composition will not have the same consistency. Finally, finely chopped onion is added, and the roe salad is kept cold. Quick info Total time: not specified in the original recipe; includes boiling the semolina, cooling it, and preparing the roe. Preparation time: not specified. Cooking time: boiling the semolina is done in 250 ml of water; duration is not mentioned. Servings: not specified; the amount obtained depends on how much oil is incorporated and the portion served. Difficulty: easy. Recipe type: homemade roe salad, suitable for an appetizer. Ingredients 100 g purchased herring roe 2 tablespoons of semolina 250 ml oil 150 ml mineral water Juice of one lemon 250 ml water for boiling the semolina 1 small onion Preparation method 1. Put 250 ml of water in a pot and boil the semolina in it. Stir during boiling until the semolina is ready and has a binding consistency. 2. After boiling, let the semolina cool properly. It is important not to start preparing while it is still warm. Complete cooling makes mixing easier to control. 3. Place the herring roe in a bowl. Add the cooled semolina and mix the two ingredients well. 4. Gradually pour in the oil, mixing continuously. Do not add the entire amount at once. This way, the oil is gradually incorporated into the composition. 5. Along the way, alternately add lemon juice and mineral water. Continue mixing after each addition until the composition becomes homogeneous. 6. Peel the onion and chop it very finely. The finer it is chopped, the better it will integrate into the roe salad. 7. Incorporate the onion into the prepared composition and mix until it is evenly distributed. 8. Put the roe in the fridge. The recipe indicates keeping it in the refrigerator for 2-3 days. It is important that the oil, lemon juice, and mineral water are added gradually while continuously mixing. This is the step that helps the composition bind without remaining separate. Why I make the recipe often The roe salad is prepared with few ingredients and can be made in advance. The boiled semolina gives it consistency, while the mineral water and lemon juice help achieve a spreadable composition. Additionally, the roe keeps cold for 2-3 days, making it practical for an appetizer prepared before a meal. Tips The semolina must be well cooled before being mixed with the roe. If it is still hot or warm, it is more difficult to achieve a homogeneous composition. The oil is added in small amounts, not all at once. Continuous mixing is important throughout this step. Chop the onion as finely as possible. Large pieces will feel separate and will not distribute as well in the salad. Mineral water and lemon juice are added alternately, according to the recipe. Incorporate each amount before continuing with the next. Before serving, the salad should be kept cold. Since the roe is a perishable dish, it is best kept in the refrigerator during storage. Substitutes The recipe uses purchased herring roe, and the source does not indicate substitutes for it. To maintain the original taste and proportions, it is recommended to use the mentioned ingredients. Mineral water should not be replaced with plain water if you want to follow the recipe exactly. It is added gradually, along with the lemon juice, during homogenization. Variations The basic recipe can be kept exactly as it is, without other ingredients. The amount of onion is determined by using a small onion, finely chopped. If you are preparing the roe for more people, do not adjust the quantities without keeping the proportions between the roe, semolina, oil, mineral water, and lemon juice. However, the source does not provide proportions for a larger quantity, so these must be adjusted carefully. Serving ideas The roe salad can be served cold as an appetizer. It can be spread on bread or placed in a bowl to be served at the table. The onion is already included in the composition, so no separate addition is needed for this recipe. Frequently asked questions How long should the semolina be boiled? The recipe states that the semolina is boiled in 250 ml of water until ready, but does not indicate an exact number of minutes. Stop boiling when the semolina is cooked and has a binding consistency, then let it cool properly. Can I use the semolina while it is still warm? It is not recommended. Preparation begins after the semolina has cooled properly. Cooling is a step mentioned in the recipe and must be respected before adding it to the roe. When is the oil added? The oil is added after the roe and cooled semolina have been homogenized. It is poured in gradually while mixing continuously. Why are mineral water and lemon juice added alternately? In the original recipe, the two liquids are added alternately during mixing. They help to homogenize the composition and are incorporated gradually along with the oil. How long do the roe keep? The roe salad keeps cold for 2-3 days, according to the recipe. It is not a dish that is reheated. Nutritional values The values below are estimates for the entire amount prepared and may vary depending on the type of herring roe and the nutritional values of the oil used. For the entire recipe: Calories: approximately 2,200-2,400 kcal Fats: approximately 235-250 g Proteins: approximately 18-25 g Carbohydrates: approximately 25-35 g Most of the calories come from the 250 ml of oil. The semolina and onion contribute a smaller amount of carbohydrates, while the roe provides proteins and fats. Since the number of servings is not specified, it is not possible to correctly calculate the nutritional value for a serving without first establishing the amount served. Storage and reheating Keep the roe salad in the refrigerator in a sealed container for 2-3 days. The dish is served cold and is not reheated. If left at room temperature before serving, keep it out only as long as necessary for the meal, then put it back in the refrigerator.

Homemade caviar

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