Romanian Fish Roe Salad
User Reviews
4.9
Romanian Fish Roe Salad
Description
The Romanian Fish Roe Salad combines cooked semolina thickened with milk and salt, mixed with fresh carp roe for a distinctive seafood flavor. Sunflower oil and sparkling water are slowly incorporated to achieve a creamy, yet dense consistency with a light, airy character from the sparkling water. Fresh lemon juice adds acidity, brightening the dish.
Optionally, finely chopped onion can add a mild sharpness to contrast the creamy base. The salad’s texture is smooth and velvety, ideal for spreading on bread or filling tart shells and bell pepper slices for an elegant presentation. This salad is a traditional preparation that showcases roe in a wholesome form.
Ingredients
- 300 ml milk
- ½ teaspoon salt
- 50 g semolina
- 50 g carp roe
- 100 ml sunflower oil
- 100 ml sparkling water
- lemon juice to taste, freshly squeezed
- tart shells (optional: you can also serve the salad directly from a bowl)
- 1/2 onion optional, finely chopped
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.