Fish Roe Salad
Fish Roe Salad is a delicious way to use fish roe, and to prepare an interesting snack for fish lovers.
Ingredients
Semolina with Milk
- 340 ml milk
- 50 g semolina flour
- 1 tsp salt
Salad Ingredients
- 310 g cooked semolina cooled
- 80 g salted fish roe or fresh
- 35 g onion or 1/2 medium onion passed through a garlic press
- 6 tbsp carbonated mineral water
- 300 ml oil
- 1/2 tsp salt
- 1 tsp lemon salt or the juice from 1/2 lemon
Decor
- 1/2 sliced lemon
- 3 tsp capelin caviar
Instructions
Semolina with Milk
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Bring the milk to a boil with the salt on high heat.
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When the milk starts to boil add the semolina flour and mix with a whisk, until it starts to thicken.
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Reduce the heat to low, and continue to mix until the mixture is changing color (the semolina flour turns from yellow to white).
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Let cool for at least 2 hours in a cold place, or until you can feel that the mixture isn't warm anymore.
Fish Roe Salad
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Prepare ingredients.
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Mix the cooked semolina flour with the fish roe.
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Add the lemon juice (or the lemon salt), salt, and onion and mix.
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Add 1/3 of the oil and mix.
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Add 2 tablespoons of water and mix.
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Add oil, water, oil, water until all water and oil are used.
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Taste. Add more lemon juice and salt to taste.
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Serve immediately or let cool for about 2 hours.
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Serve with capelin caviar and thin lemon slices.
Enjoy!
Notes
If using fresh fish roe, follow the steps below:
-on Bain Marie (on top of a pot with boiling water), place a small glass bowl,
-add the fresh fish roe in the bowl,
-mix a fork to remove the skin holding the roe together,
-when the fish roe is changing color is ready to use in the salad.
Zeni, thank you for the tip on how to use fresh fish roe.
Many thanks to Cristina for this recipe. This recipe is the closest one to the store-bought fish roe salad.