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Romanian Fish Roe Salad
4.9 from 138 votes

Romanian Fish Roe Salad

Romanian Fish Roe Salad blends semolina cooked in milk with fish roe, sunflower oil, and sparkling water to create a dense, creamy mixture. Enhanced with lemon juice and optionally onion, this salad offers a tangy, smooth texture that can be served from tart shells or with bread as a unique appetizer or side dish.

Prep Time
15 mins
Cook Time
20 mins
Additional Time
30 mins
Total Time
1 hr 5 mins
Servings: 4 servings
Course: Appetizer
Cuisine: Russian, Romanian

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

    Cup of Yum
  1. 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.
  2. Transfer the cooled semolina mixture to a bowl and mix in the fish roe.
  3. Gradually add the sunflower oil and sparkling water, alternating and pouring in a thin stream while mixing continuously.
  4. Add freshly squeezed lemon juice to the mixture, adjusting the amount to taste for a bright and tangy flavor.
  5. The final mixture should have a dense and creamy texture.
  6. Serve the fish roe salad with bread, or use it to fill tart shells or slices of bell pepper for an elegant presentation.

Notes