Fish roe

Name: Fish roe - Eugenia I.
Ingredients: fish roe (I dont know which fish; usually I use herring) about 200 g. wheat semolina 50 g oil 300 ml lemon juice onion salt boiling water

I received a jar of fresh fish roe from a friend just before the holidays. There was more than I usually use, so I decided to prepare a fish roe salad for the New Year's meal. I think it's the right recipe for other times too, not just for special occasions, especially when I have good roe on hand. I used herring roe, but other fish roe works as well. Quick Info Total time: about 40 minutes (including cooling the semolina) Preparation time: 20 minutes Cooking time: 10-15 minutes (for semolina) Servings: 8-10, as an appetizer Difficulty: easy to medium Occasion: appetizer for special occasions or when you have fresh roe Ingredients - fish roe (herring or other type), about 200 g - semolina, 50 g - oil (sunflower or other neutral oil), 300 ml - lemon juice, to taste - onion, to taste - salt, to taste - boiling water (for semolina and correcting texture) Preparation Method 1. First, boil the semolina. I use a ratio of about 1 part semolina to 3 parts water. I stir continuously to prevent it from sticking and forming lumps. When it is cooked and has the consistency of a cream, I set it aside to cool completely. 2. While the semolina is cooling, I prepare the roe. I put it in a large bowl. I start adding oil gradually, mixing continuously with a wooden spoon or a low-speed mixer. It’s important to add the oil gradually, not all at once. 3. If I notice that the mixture thickens too much or tends to curdle, I add a teaspoon of boiling water. I continue with the oil, then alternate with lemon juice, also in small amounts, until I finish all the oil. The lemon juice helps with flavor and consistency. 4. When I finish with the oil, I start incorporating the cooled semolina. I add it one tablespoon at a time, mixing well after each addition. The mixture should be smooth and creamy, without lumps. 5. I chop the onion very finely, and to avoid a strong taste, I put it in the freezer for about 10 minutes. Then I squeeze it well to remove the juice. I add it gradually, tasting, so it’s not too much. 6. Finally, I adjust with salt and lemon juice, if needed. The fish roe salad is served cold, on fresh bread or slices of baguette. Why I make the recipe often I prepare it whenever I have fresh roe because it’s quite easy to make and doesn’t require complicated ingredients. I love the creamy texture and the fact that I can control how salty or sour it is. It stays good for a few days in the refrigerator, so it’s also suitable for meals with multiple guests. Tips and Variations Tips - If the salad curdles during mixing, add a teaspoon of boiling water immediately and continue mixing. - Allow the semolina to cool completely before adding it to the roe, otherwise it will curdle or change the texture. - The onion must be chopped very finely, otherwise it disturbs the texture. - Use neutral-tasting oil; otherwise, it will overpower the flavor of the roe. Substitutions - Sunflower oil can be replaced with another oil without a strong flavor. - If you don’t have herring roe, you can use carp or pike roe, but the taste and texture will be slightly different. Variations - You can omit the onion if you don’t like it, but the flavor will be simpler. - For a subtle flavor, grated lemon zest can be added. - If you want a fluffier texture, mix a little more at the end. Serving Ideas - On thin slices of toasted bread. - With sliced cherry tomatoes or fresh cucumbers on the side. - As part of a platter of appetizers, with boiled eggs and olives. Frequently Asked Questions 1. What oil can I use for the fish roe salad? The best choice is a neutral-tasting oil like sunflower oil. Olive oil changes the flavor significantly and is not recommended for this recipe. 2. What should I do if the fish roe salad curdles? Add a little boiling water (one teaspoon at a time) and mix vigorously. It usually recovers quickly. 3. Can I use canned roe instead of fresh? Yes, but the taste will be different. If they are very salty, rinse them briefly in cold water and drain well. 4. Why do I add semolina to the fish roe salad? The semolina binds the mixture and adds volume. It also helps stabilize the texture, preventing it from curdling easily. 5. What should I do if the roe is very salty? You can quickly rinse them in cold water and drain them, then continue with the recipe. Nutritional Values The values are approximate, for 100 g of fish roe salad: - Calories: 350-400 kcal - Fat: 35-40 g - Protein: 4-6 g - Carbohydrates: 8-12 g (depends on the amount of semolina) The intake may vary depending on the type of roe and how much oil you use. Storage and Reheating The fish roe salad lasts 3-4 days in the refrigerator, in a well-sealed container. It should not be reheated or frozen; the texture changes significantly if left too long. It’s best consumed fresh, but it remains okay for a few days if kept cool.

Fish roe

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