Carp Roe Salad

Name: Carp Roe Salad - Ozana L.
Ingredients: 2 tablespoons of salted carp roe; 200 ml of oil; 1 lemon; 4 small onions

Fish - Carp Roe Salad by Ozana L. - Recipia

Carp Roe Salad is made with just a few ingredients, but it requires patience at the beginning. The salted roe is first mixed on its own, and then the oil is gradually incorporated, one tablespoon at a time. The most important thing is to stir in one direction and not rush the process. For this quantity, mixing can take about 30 minutes until the roe breaks apart and the mixture achieves a consistent texture. Quick Info Total time: approximately 35 minutes Preparation time: approximately 35 minutes Cooking time: not required Servings: unspecified in the basic recipe Difficulty: medium, due to the mixing time Recipe type: cold appetizer, roe salad Ingredients 2 tablespoons salted carp roe 200 ml oil 1 lemon 4 small onions For situations where the roe separates: a little sparkling water or 1 tablespoon of semolina cooked in unsalted water Preparation method 1. Place the salted roe in a bowl. Before adding the oil, mix it simply on its own for about 5 minutes. 2. Start adding the oil gradually, one tablespoon at a time. After each addition, mix well until the oil is incorporated, then continue with the next tablespoon. 3. Always stir in one direction. Do not pour all the oil at once, as the roe may separate and the mixture may curdle. 4. Continue mixing until the roe breaks apart and the salad becomes homogeneous. For this recipe, mixing can take around 30 minutes, depending on the pace at which you add the oil and how the roe binds. 5. Squeeze the juice from the lemon and add it to the mixture. Stir a little, just enough to distribute it. 6. Peel the 4 small onions and chop them very finely. Incorporate the onion at the end, stirring gently until it is evenly distributed throughout the salad. 7. If you notice that the roe separates during mixing, sprinkle the mixture with a little sparkling water and continue mixing. Alternatively, you can use cooked semolina: one tablespoon of semolina is boiled in unsalted water, then added to the mixture. Why I make this recipe often Carp Roe Salad has a short list of ingredients and does not require actual cooking of the mixture. I make it when I have salted roe on hand and want to turn it into a simple appetizer with onion and lemon. It can be prepared in advance, but the part that requires attention is incorporating the oil. If added gradually and mixed in one direction, the result is easier to control. Tips Do not start directly with the oil. The first 5 minutes of mixing the roe alone are part of the recipe and should not be skipped. Add the oil in small amounts. One tablespoon is sufficient for each stage, and the next should only be added after the previous one has been incorporated. Maintain the same stirring direction throughout the preparation. This detail is mentioned in the basic recipe and is important for binding the mixture. Do not rush the process. For this quantity, approximately 30 minutes of mixing is not unusual. The onion must be chopped very finely and added only after the roe has been mixed with the oil and lemon juice. If the salad separates, you have two options from the recipe: a little sparkling water or a tablespoon of cooked semolina in unsalted water. Substitutions The main substitution provided in the recipe is for when the roe separates. You can use a little sparkling water or prepare a tablespoon of cooked semolina in unsalted water. No other substitutions are recommended for carp roe, oil, lemon, or onion. To keep the recipe in its basic form, use the same ingredients and quantities. Variations The basic recipe does not include other ingredients or seasoning variations. The flavor comes from the salted roe, oil, lemon juice, and finely chopped onion. It can also be prepared with the cooked semolina mentioned above, but this is not a mandatory ingredient. It is only used if the roe separates during mixing. Otherwise, follow the simple version without semolina. Serving Ideas Carp Roe Salad is a cold appetizer. It can be placed in a bowl and served once completed, with the onion mixed into the mixture. It is suitable for meals where multiple appetizers are prepared. Since the recipe does not include bread or other serving elements, these are not part of the quantities above and can be chosen separately according to preference. Frequently Asked Questions Why are the roe mixed alone at the beginning? In the basic recipe, the roe is mixed for about 5 minutes without oil or other ingredients. Only after this step does the gradual addition of oil begin. It is important to follow the indicated order. How much oil is added each time? The oil is added one tablespoon at a time. After each addition, mix until the oil is incorporated, then continue with the next amount. A total of 200 ml of oil is used. What does it mean when the roe separates? The mixture separates and is no longer homogeneous during mixing. In this case, you can sprinkle with a little sparkling water or add a tablespoon of cooked semolina in unsalted water. When is the onion added? The onion is added at the end, after the roe has been mixed with the oil and lemon juice. It should be chopped very finely. How long does it take to prepare? The recipe mentions approximately 30 minutes of mixing, plus the 5 minutes during which the roe is mixed without other ingredients and the short time for lemon and onion. In total, estimate about 35 minutes. Nutritional Values Values are estimates and refer to the entire prepared quantity, as the number of servings is not specified. For the entire recipe: Calories: approximately 1,700-1,800 kcal Protein: approximately 5-8 g Fat: approximately 185-195 g Carbohydrates: approximately 10-15 g Most of the calories come from the 200 ml of oil. The exact amount of protein, fat, and calories can vary depending on the type of salted roe and the size of the onion and lemon. For the same reason, it is not possible to accurately calculate the value per serving without determining how many servings result. Storage and Reheating Carp Roe Salad is a cold preparation and should not be reheated. If you prepare it ahead of serving, keep it covered in the refrigerator and avoid leaving it at room temperature for too long. The recipe does not specify an exact storage time. The safest approach is to prepare only the amount you intend to consume in a short time and check its appearance and smell before serving. Due to the presence of raw onion and salted roe, the texture and taste may be better when consumed freshly prepared.

Carp Roe Salad

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