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salata de icre

Romanian Fish Roe Salad

Chef's Pencil Staff
4.90 from 46 votes
Prep Time 10 minutes
Course Appetizer
Cuisine Romanian, Russian
Servings 4 servings

Ingredients
  

  • 1 cup carp roe (herring or pike roe)
  • ¾ cup sunflower oil
  • 1 tbsp olive oil
  • ½ cup freshly squeezed lemon juice
  • 1 large shallot 
  • salt
  • freshly ground black pepper
  • a splash or two club soda

Instructions
 

How to Make Romanian Style Fish Roe Salad:

  • In a colander or a strainer, carefully wash the roe under cold water
  • Drain and peel off the thin film around the roe. Transfer to a medium-sized bowl.
  • Place the bowl with the roe over a pot or saucepan with barely simmering water. Make sure that the bowl with the roe doesn’t touch the water.
  • With a wooden spoon stir the roe for about 2-3 minutes until all of it is the same light pink color.
  • Let it cool for a little while.
  • Pour the oil into a measuring cup.
  • Keep the lemon or lime juice, and the club soda or sparkling water close to your work place.
  • Begin stirring with a wooden spoon in the same bowl where you partially cooked the roe.
  • Start with a teaspoon of lemon juice and after that is well mixed, add 2 tablespoons oil to stabilize the emulsification, transfer to a food processor.
  • Process, alternating a teaspoon of lemon juice and a few drops of oil at a time.
  • Repeat until all of the lemon juice and oil are incorporated and the mixture thickens.
  • To aerate and thin out, shake the bottle with club soda and add 1 tablespoon to the food processor and process briefly.
  • Then add salt, black pepper to your taste, and diced shallot.
  • With the processor running, add the remaining 1 tablespoon of olive oil in a slow steady stream.
  • Remove from the food processor and chill before serving. Keep refrigerated for not more than 2 days.

Notes

Salata de icre
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