Romanian Fish Roe Salad
This creamy and flavorful Fish Roe Salad is a classic Romanian appetizer made with semolina, carp roe, sunflower oil, and sparkling water. Perfect for serving on bread, in tart shells, or stuffed in bell peppers, it’s an elegant and delicious addition to any dinner party or gathering.
Ingredients
- 300 ml milk
- ½ teaspoon salt
- 50 g semolina
- 50 g carp roe
- 100 ml sunflower oil
- 100 ml sparkling water
- freshly squeezed lemon juice (to taste)
- tart shells (optional: you can also serve the salad directly from a bowl)
- 1/2 finely chopped onion (optional)
Instructions
- Heat the milk in a saucepan. When it starts to boil, add the salt and semolina, stirring constantly with a whisk. Cook until the mixture thickens, then let it cool completely.
- Transfer the cooled semolina mixture to a bowl and mix in the fish roe.
- Gradually add the sunflower oil and sparkling water, alternating and pouring in a thin stream while mixing continuously.
- Add freshly squeezed lemon juice to the mixture, adjusting the amount to taste for a bright and tangy flavor.
- The final mixture should have a dense and creamy texture.
- Serve the fish roe salad with bread, or use it to fill tart shells or slices of bell pepper for an elegant presentation.
Notes
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