Okay, so fish roe might not be the most glamorous ingredient, but it's seriously underrated. This Fish Roe Salad is the perfect way to try it out. It's creamy, delicious, and surprisingly good for you. Give it a shot, you will be surprise!
Fish roe might sound a little fancy, but it's actually been around for ages! This stuff has some serious history in different parts of the world.
In Greece, they call a fish roe spread "taramosalata," and it's super popular, especially during Lent and special holidays. They even have a whole day dedicated to it! Over in Eastern Europe, it's more of an everyday thing, kind of like how we eat peanut butter. And all around the Mediterranean, people have been making their own versions of this spread forever.
Lately, fish roe spread is getting more attention from foodies all over. It's got this unique salty, umami flavour that people are starting to love. It's even showing up in all sorts of fancy restaurants!
So, whether you're a die-hard fan of "taramosalata" or just curious about what all the fuss is about, it's definitely worth trying. You will be surprise at how much you like it!
Fish roe salad can be an elegant and unexpected appetizer, similar in concept to smoked salmon cream cheese or my smoked mackerel spread. Served with fresh bread, a squeeze of lemon, and perhaps a few olives, it makes an ideal prelude to a romantic dinner or special occasion.
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You could even host a fish-themed dinner, starting with this delicious spread as an appetizer, followed by a hearty Hungarian-style fish soup and finishing with pan-fried rainbow trout as the main course.
Ingredients
Fish Roe Salad is a delightful balance of flavours and textures, achieved through a thoughtful selection of ingredients.
You only need a few simple things from the grocery store to make this awesome recipe. It's so easy, but it's packed with flavour! Here's the lowdown on what you'll need:
- Carp Roe: renowned for its distinctive salty and briny character, serves as the foundation of this savoury spread.
- Semolina flour: a coarse wheat product, contributes a luxuriously creamy texture that complements the roe's intensity.
- Onion: introduces a subtle sweetness and a delicate crunch, providing a counterpoint to the richness of the roe.
- Sunflower Oil: creates a smooth and velvety mouthfeel.
- Lemon: provides a bright, acidic counterpoint to the richness of the roe.
- Sea Salt: ties all the flavours together perfectly.
See recipe card for quantities.
How to Make the Fish Roe Salad?
Prepare the Ingredients
Instead of using soaked bread like many traditional recipes, I opted for semolina to give this spread a creamy texture. To prepare the semolina, I'll first bring about 400ml of water to a boil in a saucepan.
Once boiling, I'll slowly whisk in the semolina flour, stirring continuously to prevent lumps. After a minute or two, when the mixture has thickened, I'll remove it from the heat and let it cool completely.
While the semolina cools, I'll finely chop an onion. The smaller the pieces, the creamier the texture and the less noticeable the onion will be in the final spread.
Make the Fish Roe Spread
Place the finely chopped onion and fish roe into a mixing bowl.
Using an electric mixer, begin blending the mixture while gradually drizzling in sunflower oil, as if you were making mayonnaise. After 3-4 minutes, the roe will start to absorb the oil, creating a smooth, pale cream.
Now, it's time to add the cooled semolina porridge, breaking it into smaller pieces as you incorporate it.
Keep mixing, and gradually add oil and a little lemon juice until the semolina blends in completely and you have a smooth, creamy paste. Taste the spread and adjust the seasoning with salt or more lemon juice if you think it needs it.
I highly recommend tasting the fish roe before you start preparing the spread. Most roe is heavily salted for preservation, so it's important to be mindful of how much additional salt you add. It's best to taste the spread as you go and add salt only if necessary towards the end.
Fish Roe Variations
If carp roe isn't available, here are some variations you can experiment with in your Fish Roe Salad recipe:
- Tarama (Cod Roe): This is a classic Greek ingredient for taramosalata, a similar spread. It has a milder flavour than carp roe.
- Salmon Roe: Offers a different taste and a beautiful orange colour.
- Whitefish Roe: Another milder option with smaller eggs like cod or herring roe.
- Smoked Fish Roe: Adds a smoky depth of flavour.
Base Ingredients Substitutions
I typically use semolina porridge as a base for my fish roe salad. However, if you're not a fan of semolina, you can easily substitute it with one of these options:
- Soaked Bread: Instead of semolina, you can use soaked and squeezed crustless bread (a common ingredient in taramosalata) for a lighter texture.
- Mashed Potatoes: Some recipes call for mashed potatoes instead of semolina or bread, resulting in a denser spread.
Equipment
An electric mixer is essential for this recipe. It not only creates a smooth, creamy paste, but it also drastically cuts down on preparation time. In the past, I've tried mixing by hand with a wooden spoon, but it took over half an hour to achieve the desired consistency.
So, I highly recommend using an electric hand mixer to save yourself time and effort.
Storage
Store the carp roe spread in an airtight container to prevent it from drying out or absorbing other flavours from your fridge. When properly stored in the refrigerator, carp roe spread can last for 3-4 days. However, it's best to consume it within the first 2 days for optimal freshness and flavour.
Before consuming leftover spread, check for any signs of spoilage like a sour smell, discoloration, or mould. If you notice anything unusual, discard the spread. When serving leftover spread, give it a good stir to reincorporate any separated oil and bring it back to its creamy texture.
I not recommend to freeze carp roe spread, as the texture can become grainy upon thawing.
Top tip
Sometimes, when making this spread, you might notice that the mixture becomes grainy and the oil separates. This usually happens when too much oil you add at once, preventing the roe from absorbing it properly.
Don't worry, you can be easily fix this! Simply add an egg yolk and a spoonful of cream, and continue mixing without adding any more oil. This will help emulsify the mixture, restoring its smooth, creamy texture.
FAQ
Fish roe is simply the unfertilized eggs of female fish. Each tiny egg is filled with nutrients meant to nourish a developing fish embryo.
Fish roe salad can be a healthy dish, but it depends on the specific ingredients and portion size. Fish roe is a good source of protein, omega-3 fatty acids, vitamins (A, D, E, B12), minerals (iodine, selenium), and is very low in carbohydrates. But is naturally high in cholesterol, is salty, and some recipes call for additional salt. Too much sodium can be harmful to heart health, so it's important to be mindful of the overall salt content.
Most fish roe is considered safe to eat raw but the most important factor is the freshness of the roe. It should be sourced from reputable suppliers and handled properly to minimize the risk of contamination. If you're unsure about the safety of raw fish roe, it's always best to cook it thoroughly or consult with a food safety expert.
How to Serve?
You can serve this yummy fish roe salad in so many ways! The classic mode is on some crusty bread or toasted baguette slices, with a squeeze of lemon and a few olives. This is perfect for a fancy snack or appetizer.
You can use it as a dip for fresh veggies like cucumber, bell peppers, celery, or cherry tomatoes, or spread it on hard-boiled eggs or devilled eggs for an extra special treat.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favourite dishes to serve after the fish roe salad:
Fish Roe Salad
Equipment
- 1 electric mixer
- 1 Saucepan
- 1 bowl
Ingredients
- 90 g fish roe carp or other white fish roe
- 1 pc onion medium size
- 1 pc lemon juice freshly squeezed
- 100 ml sunflower oil or olive oil
- 50 g semolina flour coarse
- 400 ml water boiling
- ¼ teaspoon sea salt if need
Instructions
- Boil the water and add the semolina flour, stirring continuously. After few minutes, when the mixture has thickened, remove it from the heat and let it cool completely.
- Finely chop, as you can, an onion.
- Using an electric mixer, blend the fish roe with the onion, while gradually drizzling in sunflower oil. After 3-4 minutes, you will obtain a smooth, pale cream.
- Add the cooled semolina porridge, breaking it into smaller pieces as you incorporate it.
- Keep mixing gradually adding oil and a little lemon juice until you have a smooth, creamy paste.
- Taste the spread and adjust the seasoning with salt or more lemon juice if you think it needs it.
Vasile says
The best roe recipe I ever eat!