Caviar salad

Fish Roe Salad – a refined and flavorful appetizer

Preparation time: 20 minutes
Cooling time: 30 minutes
Number of servings: 4-6

Who hasn’t been delighted by the delicate taste of fish roe salad? This elegant appetizer is a favorite for many, perfect for starting a festive meal or enjoying with friends at a relaxed gathering. Fish roe salad is not just a delicacy but also a symbol of hospitality and good taste. In this recipe, we will carefully explore each step to achieve a perfect result.

Necessary ingredients:
- 50 g fish roe (preferably sturgeon or carp roe for an intense flavor)
- 150 g semolina
- 2 medium onions (white or red, according to preference)
- 250 ml oil (sunflower oil or extra virgin olive oil)
- Juice from 1-2 lemons (to taste)
- 1 small glass of mineral water (to provide a fluffy texture)

Ingredient details:
- Fish roe is rich in proteins and omega-3 fatty acids, beneficial for heart health. Make sure to choose fresh, high-quality roe.
- Semolina will add a creamy texture and help bind the ingredients. It is a good source of carbohydrates, providing energy.
- Onion brings a subtle taste and pleasant aroma, and the choice of onion type can influence the final intensity of the salad. Red onion is sweeter, while white onion is spicier.
- Oil plays a crucial role. Gradual addition is essential to achieve a perfect emulsion, similar to mayonnaise.
- Lemon juice will provide a pleasant contrast, adding a bit of acidity that balances the flavor.

Recipe history:
Fish roe salad has deep roots in culinary culture, being appreciated in many corners of the world. This is an appetizer that has evolved over time, adapting to available ingredients and local preferences. Although the recipe may vary, the essence remains the same: a delicious and creamy mix that delights the taste buds.

Step by step for a perfect fish roe salad:

1. Prepare the roe: Start by placing the fish roe in a bowl over a double boiler. This step is crucial as it helps activate the flavors and achieve a velvety texture. Stir constantly until the roe turns light yellow, being careful not to cook it too much.

2. Boil the semolina: In a pot, add water and bring it to a boil. Add the semolina and boil for 3-4 minutes, stirring constantly to prevent lumps. Once cooked, drain and let it cool completely.

3. Emulsify the roe: Once the roe has cooled, start whisking it with the oil, adding it gradually. Use an immersion blender or a whisk to achieve a creamy consistency, similar to mayonnaise. It is important to use low speed to avoid breaking.

4. Add the semolina and onion: Once you have the roe emulsion, incorporate the cooled semolina and finely chopped onion. Mix carefully, ensuring all ingredients are well combined.

5. Lighten with mineral water: Finally, gradually add the mineral water, continuing to stir until the salad becomes fluffy and airy. This will add a light texture, perfect for an appetizer.

6. Season with lemon: Add lemon juice to taste, mixing well. The fresh taste of lemon will highlight the flavors of the roe and bring an extra layer of flavor.

7. Chill and serve: Allow the fish roe salad to chill in the refrigerator for at least 30 minutes before serving. This resting time helps the flavors meld and intensify.

Serving suggestions:
Fish roe salad can be served on toasted bread slices, salty biscuits, or crackers. You can garnish it with a few slices of lemon or olives for an attractive appearance. Pair it with a refreshing drink, such as a dry white wine or fresh lemonade, to complete the culinary experience.

Interesting variations:
For a unique twist, you can add finely chopped olives or fresh herbs, such as dill or parsley, to the roe mixture. These will bring an additional flavor and pleasant appearance.

Frequently asked questions:
- Can I use frozen roe? Yes, but make sure they are of high quality and fully thawed before use.
- What other types of fish can I use? You can experiment with salmon or tuna roe, each bringing a distinct flavor.
- How can I store the fish roe salad? You can keep it in the refrigerator in an airtight container for 2-3 days.

Nutritional benefits:
Fish roe salad is an excellent source of quality protein, essential fatty acids, and vitamins, providing significant nutritional value. However, it is advisable to consume in moderation, considering the high salt content of the roe.

Calories:
A serving of fish roe salad (approximately 100 g) contains on average between 200-250 calories, depending on the amount of oil used and the type of roe.

This fish roe salad is not just a simple recipe but also an opportunity to create unforgettable moments with loved ones. Cooking is an art form, and each dish tells a story. So let’s enjoy this refined, flavorful appetizer together!