I have made fish roe salad dozens of times, in various kitchens and under different conditions, from freshly bought fish at the market to packaged, already salted roe. I most often make it at home for quick snacks or when I have guests. It's not the kind of recipe that requires any special rituals, but still, if you want it to turn out well, you need to pay attention to a few details. I don't use the mixer with too much enthusiasm, but for roe, it really helps, especially if you want an airy salad. Semolina is essential for texture and balanced flavor.
Quick Info
Total time: 35-40 minutes (including cooling the semolina)
Servings: 8-10, depending on how generously you cut the toast
Difficulty: Easy, but requires attention to a few steps
Ingredients
100 g salted carp roe (or a mix of carp and pike roe, if you have it)
500 ml refined sunflower or corn oil (without a strong smell)
1 large lemon (juice, to taste)
100-150 ml cold mineral water
1 small onion (I use white onion)
For semolina:
100 g semolina
450 ml water
For desalting or salting the roe:
If the roe is very salty – 200 ml milk, cheesecloth
If it's unsalted – 250 ml water + 1 teaspoon coarse salt
Preparation method
1. If the roe is too salty, put it in a tightly wrapped cheesecloth and place it in a cup of milk for an hour. Remove the cheesecloth, squeeze the roe well, and set it aside. If you have unsalted roe, do the same, but in a brine of water and salt for an hour.
2. Cook the semolina: bring 450 ml of water to a boil. When it boils, gradually sprinkle in 100 g of semolina while constantly stirring with a fork or whisk. Let it boil until it thickens well, about like a stiff polenta. Remove from heat and let it cool completely. The semolina must be cold before mixing it with the roe.
3. Place the roe in a clean bowl, preferably glass or ceramic. Add a full tablespoon of cooked and cooled semolina. Blend with the mixer on low speed until completely homogenized.
4. Start pouring in the oil, a little at a time, while constantly mixing. Add oil about 5-6 times, not all at once, just in a thin stream. This helps bind the salad and prevents it from becoming heavy. After the first 3 batches of oil, start adding lemon juice gradually, a teaspoon at a time, alternating with the oil.
5. When you see that the salad has increased in volume and is airy, you can add the rest of the semolina if you want a firmer texture. If it seems too dense, start adding cold mineral water, also a tablespoon at a time, mixing gently. Continue until you reach the desired consistency. Some prefer softer roe, others firmer – you can adjust with mineral water.
6. Taste and adjust with lemon. I usually use the juice of the whole lemon, but you can use less if you prefer a milder taste.
7. Finally, chop the onion very finely. Incorporate it into the salad with a spatula or spoon, not with the mixer.
8. Transfer the salad to a glass bowl. I usually garnish it simply with a few olives on top.
Why I make this recipe often
It's a practical recipe: it keeps well in the fridge, works both on plain bread and with vegetables or salty crackers. You can easily adjust the taste depending on how salty or sour you want the roe to be. It's a classic appetizer that you can prepare in advance.
Tips
Using refined oil avoids bitter taste or strong smell. Cooling the semolina really helps with the stability of the emulsion – if you add it warm, the salad will split. A hand mixer works best, but you can also use a whisk if you have patience. Never add the oil quickly or all at once, to avoid splitting.
Substitutions
If you don't have carp roe, pike or herring roe will also work, but the proportions of oil and lemon may vary slightly, so taste as you go. You can also use red onion if you prefer a sweeter taste. Lemon can be replaced with lime juice if you have nothing else.
Variations
Some add a little grated lemon zest for a more intense flavor, but that depends on taste. You can add a splash of mustard at the beginning, before the oil, for a more complex taste. If you want a lighter version, you can reduce the amount of oil and compensate with more mineral water and semolina.
Serving ideas
I most often serve it on toasted bread slices or on crackers. It goes well with sliced cucumbers or vegetable sticks. For festive platters, a few black olives and lemon slices are enough for decoration.
Frequently asked questions
Can the roe salad be made without semolina?
Theoretically yes, but the salad turns out very dense and heavy, and the fish flavor is much stronger. Semolina balances the texture and taste.
How do I prevent the salad from splitting?
The oil is added only gradually, never quickly or all at once. It is also important that all ingredients are at room temperature, except for the mineral water, which should be cold.
Can I use a hand blender instead of a mixer?
Yes, but you risk 'breaking' the roe too much and ending up with a sticky salad, not airy. A classic mixer with blades is the most suitable.
How long does the roe salad last in the fridge?
Stored in a jar or bowl with a lid, in the fridge, it lasts 3-4 days without any problems.
Nutritional values (per serving, estimated for 10 servings)
Calories: ~210 kcal
Proteins: 2.5 g
Carbohydrates: 6 g (from semolina)
Fats: 20 g
Roe contains Omega-3 fatty acids, but the salad is still rich in oil. It’s not an everyday snack, but it’s suitable for an appetizer.
Storage and reheating
Roe salad should not be reheated. It keeps best in a jar or bowl with a lid, in the fridge. Do not store the salad in metal containers. If you notice that a little oil separates on the surface after 1-2 days, stir briefly with a spoon, and it will return to its original texture.
Quick Info
Total time: 35-40 minutes (including cooling the semolina)
Servings: 8-10, depending on how generously you cut the toast
Difficulty: Easy, but requires attention to a few steps
Ingredients
100 g salted carp roe (or a mix of carp and pike roe, if you have it)
500 ml refined sunflower or corn oil (without a strong smell)
1 large lemon (juice, to taste)
100-150 ml cold mineral water
1 small onion (I use white onion)
For semolina:
100 g semolina
450 ml water
For desalting or salting the roe:
If the roe is very salty – 200 ml milk, cheesecloth
If it's unsalted – 250 ml water + 1 teaspoon coarse salt
Preparation method
1. If the roe is too salty, put it in a tightly wrapped cheesecloth and place it in a cup of milk for an hour. Remove the cheesecloth, squeeze the roe well, and set it aside. If you have unsalted roe, do the same, but in a brine of water and salt for an hour.
2. Cook the semolina: bring 450 ml of water to a boil. When it boils, gradually sprinkle in 100 g of semolina while constantly stirring with a fork or whisk. Let it boil until it thickens well, about like a stiff polenta. Remove from heat and let it cool completely. The semolina must be cold before mixing it with the roe.
3. Place the roe in a clean bowl, preferably glass or ceramic. Add a full tablespoon of cooked and cooled semolina. Blend with the mixer on low speed until completely homogenized.
4. Start pouring in the oil, a little at a time, while constantly mixing. Add oil about 5-6 times, not all at once, just in a thin stream. This helps bind the salad and prevents it from becoming heavy. After the first 3 batches of oil, start adding lemon juice gradually, a teaspoon at a time, alternating with the oil.
5. When you see that the salad has increased in volume and is airy, you can add the rest of the semolina if you want a firmer texture. If it seems too dense, start adding cold mineral water, also a tablespoon at a time, mixing gently. Continue until you reach the desired consistency. Some prefer softer roe, others firmer – you can adjust with mineral water.
6. Taste and adjust with lemon. I usually use the juice of the whole lemon, but you can use less if you prefer a milder taste.
7. Finally, chop the onion very finely. Incorporate it into the salad with a spatula or spoon, not with the mixer.
8. Transfer the salad to a glass bowl. I usually garnish it simply with a few olives on top.
Why I make this recipe often
It's a practical recipe: it keeps well in the fridge, works both on plain bread and with vegetables or salty crackers. You can easily adjust the taste depending on how salty or sour you want the roe to be. It's a classic appetizer that you can prepare in advance.
Tips
Using refined oil avoids bitter taste or strong smell. Cooling the semolina really helps with the stability of the emulsion – if you add it warm, the salad will split. A hand mixer works best, but you can also use a whisk if you have patience. Never add the oil quickly or all at once, to avoid splitting.
Substitutions
If you don't have carp roe, pike or herring roe will also work, but the proportions of oil and lemon may vary slightly, so taste as you go. You can also use red onion if you prefer a sweeter taste. Lemon can be replaced with lime juice if you have nothing else.
Variations
Some add a little grated lemon zest for a more intense flavor, but that depends on taste. You can add a splash of mustard at the beginning, before the oil, for a more complex taste. If you want a lighter version, you can reduce the amount of oil and compensate with more mineral water and semolina.
Serving ideas
I most often serve it on toasted bread slices or on crackers. It goes well with sliced cucumbers or vegetable sticks. For festive platters, a few black olives and lemon slices are enough for decoration.
Frequently asked questions
Can the roe salad be made without semolina?
Theoretically yes, but the salad turns out very dense and heavy, and the fish flavor is much stronger. Semolina balances the texture and taste.
How do I prevent the salad from splitting?
The oil is added only gradually, never quickly or all at once. It is also important that all ingredients are at room temperature, except for the mineral water, which should be cold.
Can I use a hand blender instead of a mixer?
Yes, but you risk 'breaking' the roe too much and ending up with a sticky salad, not airy. A classic mixer with blades is the most suitable.
How long does the roe salad last in the fridge?
Stored in a jar or bowl with a lid, in the fridge, it lasts 3-4 days without any problems.
Nutritional values (per serving, estimated for 10 servings)
Calories: ~210 kcal
Proteins: 2.5 g
Carbohydrates: 6 g (from semolina)
Fats: 20 g
Roe contains Omega-3 fatty acids, but the salad is still rich in oil. It’s not an everyday snack, but it’s suitable for an appetizer.
Storage and reheating
Roe salad should not be reheated. It keeps best in a jar or bowl with a lid, in the fridge. Do not store the salad in metal containers. If you notice that a little oil separates on the surface after 1-2 days, stir briefly with a spoon, and it will return to its original texture.