Often when I crave something salty and quick to spread on bread, I make fish roe salad. I find it not difficult at all, but you need a little patience, especially at the beginning, if you want it to turn out creamy and not curdled. I’ve come to make this version a few times a year, especially when I find good carp roe.
Quick Info
Total time: 20-25 minutes, depending on how fast you go
Preparation time: 20 minutes
Cooking time: none
Servings: 6-8 (depends on how much you put on each slice)
Difficulty: easy, but requires attention to emulsification
Recipe type: cold snack, spreadable, for breakfast or appetizer
Ingredients
200 g salted carp roe (not fresh)
500 ml sunflower oil
1 onion (ideally white, as small as possible)
Juice of one lemon (or vinegar, if you prefer)
(optional) bread crumb or starch, only if it doesn't bind
Preparation method
1. Put the salted roe in a large bowl. It’s important that they are salted, not raw. If they are too salty, you can rinse them briefly and drain well beforehand, but not excessively, otherwise, they won’t bind as well.
2. Start mixing the roe with a mixer on low speed. You can also use a whisk, but it takes longer. At first, add the oil very slowly, about a teaspoon at a time, and keep beating. Don’t rush this step.
3. Once it starts to thicken, add the oil gradually, but you can slightly increase the amount without pouring all the oil at once. Continue mixing constantly.
4. When you notice that the texture becomes clearly creamy and compact, gradually add the lemon juice, tasting occasionally. The juice adds acidity and slightly thins the mixture, so don’t add it all at once.
5. If you see that everything binds well and you’ve reached the desired texture (smooth, slightly fluffy, not too soft), it’s done. However, if it doesn’t thicken and you feel it has “curdled,” you can add a tablespoon of well-drained white bread crumb or a little starch. Mix again until it becomes creamy.
6. Chop the onion as finely as possible, almost like for tartare. Mix it into the roe salad just at the end, without insisting too much, so it doesn’t release too much juice.
7. Transfer the salad to a bowl, cover, and let it chill for at least 20-30 minutes before serving.
Why I make the recipe often
For me, fish roe salad is one of the simplest cold snacks I can prepare in advance. It’s filling, suitable for both breakfast and as an appetizer for guests. It keeps decently in the fridge for a few days and works well on fresh bread or salty crackers.
Tips and Variations
Tips
Use only sunflower oil, other types change the taste.
If the roe seems very dense, you can initially add 1-2 tablespoons of cold mineral water – it helps with emulsification, but it’s not mandatory.
Don’t overdo it with the onion – if you add too much, it will overpower the taste of the roe.
If it seems too sour with lemon juice, use vinegar, but in small amounts.
Substitutions
Carp roe can be substituted with pike roe if you prefer or if that’s what you find. The quantities and steps remain the same.
Instead of lemon, you can add a little white vinegar, but not balsamic or red wine vinegar.
If you don’t have white onion, you can use red, but the texture and final taste will be slightly different.
Variations
You can also add a little mineral water while mixing for a more aerated volume. Some add a little white pepper, but the basic recipe doesn’t require it.
If you like the roe to be more “rustic,” leave the mixture a bit denser, without too much oil.
For a lighter version, you can slightly reduce the amount of oil, but you risk it not being as fluffy.
Serving Ideas
Fish roe salad goes well on baguette slices, toasted bread, salty crackers, or even in mini vol-au-vent. I sometimes put it on sliced tomatoes for a quick appetizer. It also works as a filling for hard-boiled eggs if you want something different on a festive platter.
Frequently Asked Questions
Can fresh roe be used directly?
No. For a stable emulsion, you need salted and well-drained roe. Fresh roe doesn’t bind the same way and can ruin the texture.
What do I do if the roe has curdled?
If it doesn’t thicken or seems curdled, add 1-2 tablespoons of well-drained white bread crumb (well-squeezed) or a little food starch and mix again.
How finely should the onion be chopped?
Ideally as finely as possible, almost minced, so that large pieces aren’t felt and it doesn’t release too much juice into the salad.
Can I make fish roe salad without an electric mixer?
You can use a whisk, but it takes longer and requires patience. The final texture may be less aerated, but the recipe works that way too.
How much oil can I use for 200 g of roe?
Generally, 400-500 ml of oil is sufficient for 200 g of roe, depending on how light or dense you want the salad.
Nutritional Values
Approximately, for one serving (out of 8):
Calories: approx. 320 kcal
Proteins: 3-4 g
Fats: 33 g
Carbohydrates: 1-2 g (depends on whether you add bread)
Roe is a source of proteins and fats, and the oil significantly increases the caloric intake. The onion and lemon juice do not add significant calories. All values are approximate.
Storage and Reheating
Fish roe salad should be kept in the fridge, in a well-sealed container, for up to 3 days. It should not be reheated. If it sits too long, it may release juice – just stir gently before serving. I do not recommend keeping it for more than 3 days for freshness.
Quick Info
Total time: 20-25 minutes, depending on how fast you go
Preparation time: 20 minutes
Cooking time: none
Servings: 6-8 (depends on how much you put on each slice)
Difficulty: easy, but requires attention to emulsification
Recipe type: cold snack, spreadable, for breakfast or appetizer
Ingredients
200 g salted carp roe (not fresh)
500 ml sunflower oil
1 onion (ideally white, as small as possible)
Juice of one lemon (or vinegar, if you prefer)
(optional) bread crumb or starch, only if it doesn't bind
Preparation method
1. Put the salted roe in a large bowl. It’s important that they are salted, not raw. If they are too salty, you can rinse them briefly and drain well beforehand, but not excessively, otherwise, they won’t bind as well.
2. Start mixing the roe with a mixer on low speed. You can also use a whisk, but it takes longer. At first, add the oil very slowly, about a teaspoon at a time, and keep beating. Don’t rush this step.
3. Once it starts to thicken, add the oil gradually, but you can slightly increase the amount without pouring all the oil at once. Continue mixing constantly.
4. When you notice that the texture becomes clearly creamy and compact, gradually add the lemon juice, tasting occasionally. The juice adds acidity and slightly thins the mixture, so don’t add it all at once.
5. If you see that everything binds well and you’ve reached the desired texture (smooth, slightly fluffy, not too soft), it’s done. However, if it doesn’t thicken and you feel it has “curdled,” you can add a tablespoon of well-drained white bread crumb or a little starch. Mix again until it becomes creamy.
6. Chop the onion as finely as possible, almost like for tartare. Mix it into the roe salad just at the end, without insisting too much, so it doesn’t release too much juice.
7. Transfer the salad to a bowl, cover, and let it chill for at least 20-30 minutes before serving.
Why I make the recipe often
For me, fish roe salad is one of the simplest cold snacks I can prepare in advance. It’s filling, suitable for both breakfast and as an appetizer for guests. It keeps decently in the fridge for a few days and works well on fresh bread or salty crackers.
Tips and Variations
Tips
Use only sunflower oil, other types change the taste.
If the roe seems very dense, you can initially add 1-2 tablespoons of cold mineral water – it helps with emulsification, but it’s not mandatory.
Don’t overdo it with the onion – if you add too much, it will overpower the taste of the roe.
If it seems too sour with lemon juice, use vinegar, but in small amounts.
Substitutions
Carp roe can be substituted with pike roe if you prefer or if that’s what you find. The quantities and steps remain the same.
Instead of lemon, you can add a little white vinegar, but not balsamic or red wine vinegar.
If you don’t have white onion, you can use red, but the texture and final taste will be slightly different.
Variations
You can also add a little mineral water while mixing for a more aerated volume. Some add a little white pepper, but the basic recipe doesn’t require it.
If you like the roe to be more “rustic,” leave the mixture a bit denser, without too much oil.
For a lighter version, you can slightly reduce the amount of oil, but you risk it not being as fluffy.
Serving Ideas
Fish roe salad goes well on baguette slices, toasted bread, salty crackers, or even in mini vol-au-vent. I sometimes put it on sliced tomatoes for a quick appetizer. It also works as a filling for hard-boiled eggs if you want something different on a festive platter.
Frequently Asked Questions
Can fresh roe be used directly?
No. For a stable emulsion, you need salted and well-drained roe. Fresh roe doesn’t bind the same way and can ruin the texture.
What do I do if the roe has curdled?
If it doesn’t thicken or seems curdled, add 1-2 tablespoons of well-drained white bread crumb (well-squeezed) or a little food starch and mix again.
How finely should the onion be chopped?
Ideally as finely as possible, almost minced, so that large pieces aren’t felt and it doesn’t release too much juice into the salad.
Can I make fish roe salad without an electric mixer?
You can use a whisk, but it takes longer and requires patience. The final texture may be less aerated, but the recipe works that way too.
How much oil can I use for 200 g of roe?
Generally, 400-500 ml of oil is sufficient for 200 g of roe, depending on how light or dense you want the salad.
Nutritional Values
Approximately, for one serving (out of 8):
Calories: approx. 320 kcal
Proteins: 3-4 g
Fats: 33 g
Carbohydrates: 1-2 g (depends on whether you add bread)
Roe is a source of proteins and fats, and the oil significantly increases the caloric intake. The onion and lemon juice do not add significant calories. All values are approximate.
Storage and Reheating
Fish roe salad should be kept in the fridge, in a well-sealed container, for up to 3 days. It should not be reheated. If it sits too long, it may release juice – just stir gently before serving. I do not recommend keeping it for more than 3 days for freshness.