Caviar salad

Name: Caviar salad
Ingredients: 100 g roe 2 slices of bread 250 ml oil 1 teaspoon lemon juice 1 onion

Salad - Caviar salad by Sorana N. - Recipia

The fish roe salad is prepared without cooking and requires just a few ingredients. The bread crumb helps achieve a more consistent mixture, and the oil should be added gradually while continuously mixing. The onion is added at the end, after the roe has thickened. It’s a simple recipe, but the pace at which you incorporate the oil is crucial for the final texture. Quick Info Total time: not specified in the original recipe Preparation time: not specified Cooking time: no cooking involved Servings: not specified Difficulty: easy Recipe type: cold fish roe salad Ingredients 100 g fish roe 2 slices of bread 250 ml oil 1 teaspoon lemon juice 1 onion Preparation Method 1. Soak the bread Soak the slices of bread. Once they are well soaked, squeeze out the crumb as much as possible. This step is important because the crumb should not be soggy when added to the roe. 2. Mix the roe with lemon juice and bread Place the roe in a bowl and add the lemon juice. Then incorporate the well-squeezed bread crumb. Mix until the mixture becomes uniform. 3. Incorporate the oil Add the oil slowly, mixing continuously. Do not pour it all at once. As the oil is absorbed, the mixture will start to bind and thicken. Continue mixing and adding the oil gradually until you have used the entire amount, and the fish roe salad reaches the desired consistency. If you pour the oil too quickly, it may separate from the mixture, so it’s better to work patiently with small amounts. 4. Add the onion Finely chop the onion. When the roe has thickened and the oil has been incorporated, add the onion and mix until it is evenly distributed throughout the salad. The fish roe salad is served cold. Why I make this recipe often I love this version because it uses few ingredients and is prepared without cooking. It’s handy when I want a simple cold salad with a more consistent texture due to the bread crumb. Adding the onion at the end ensures it is better distributed and retains its flavor in the mixture without being overmixed with the roe. The recipe is easy to follow, but the oil must be incorporated gradually. This is the step that most influences the texture of the salad. Tips Squeeze the bread crumb well before mixing it with the roe. If too much water remains in the bread, the mixture may become softer than needed. Add the oil in small quantities and mix without pause. It’s easier to control the consistency when the oil is incorporated gradually. Chop the onion as finely as possible so that it combines evenly with the roe and does not leave large pieces in the salad. Follow the order of the steps: first the roe with the lemon juice and bread crumb, then the oil, and finally the onion. The amount of lemon juice in the recipe is one teaspoon. It is not advisable to modify this quantity if you want to keep the recipe exactly as presented. Substitutions The original recipe does not offer substitutions for ingredients. To maintain the indicated proportions and flavor, use roe, bread, oil, lemon juice, and onion in the specified quantities. No specific type of oil is mentioned, so the recipe only indicates the quantity of 250 ml. Additionally, the type of bread used is not specified. Variations The basic recipe does not include variations. If you want to follow it exactly, keep the same composition and order of preparation. The texture may vary slightly depending on how well the bread crumb is squeezed and how the oil is added. These do not change the ingredients of the recipe but influence the consistency of the salad. Serving Ideas The fish roe salad is served cold, after the onion has been incorporated. It can be spread on bread, as the crumb included in the mixture gives it a sufficiently cohesive texture. If you are preparing it for a meal, place the salad in a dish and add the onion at the end so that it is evenly distributed. The recipe does not include other ingredients or decorative elements, so it can be served simply. Frequently Asked Questions 1. Why is the bread crumb squeezed well? The bread crumb is squeezed to remove excess water before being mixed with the roe. This way, the mixture remains more consistent and can incorporate the oil more easily. 2. Can I add all the oil at once? It is not recommended in this recipe. The oil should be added gradually while continuously mixing until it is absorbed and the mixture thickens. 3. When is the onion added? The onion is added at the end, after the roe has been mixed with the lemon juice, bread crumb, and oil. It should be finely chopped. 4. Is the fish roe salad cooked? No. All steps are done cold, without boiling or baking. 5. What should I do if the oil doesn't incorporate? Continue mixing and add the next amount of oil more slowly, in small portions. The recipe relies on the gradual incorporation of the oil and continuous mixing. Nutritional Values The values below are estimates for the entire quantity of salad and may vary depending on the type of roe, the bread used, and the actual amount of crumb left after squeezing. For the entire recipe: Calories: approximately 2,300-2,600 kcal Fat: approximately 220-235 g Protein: approximately 15-25 g Carbohydrates: approximately 25-40 g The majority of the calories come from the 250 ml of oil. The roe contributes protein and fat, while the bread adds carbohydrates. Since the recipe does not specify the number of servings or the exact type of roe, it is not possible to accurately calculate the nutritional value for a single serving. Storage and Reheating The fish roe salad is consumed cold and should not be reheated. Store it covered in the refrigerator in a suitable container. Since the recipe contains roe and raw onion, it is preferable to consume it fresh and not leave it at room temperature for long periods. The original recipe does not specify an exact storage term, so it is not advisable to assume a fixed duration. Take out of the refrigerator only the amount you intend to serve, and keep the rest cold and covered.

Caviar salad

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