Creamy Fish Roe Salad (Transylvanian Salată de Icre)

Creamy carp roe salad spread on toasted bread slices served on a black platter with lemon.

Creamy Fish Roe Salad (Transylvanian Salată de Icre)

Course: Appetizers, Dip, Starter

Cuisine: Eastern European, Greek, Transylvanian

Diet: Kosher, Vegetarian

Keyword: carp roe dip, carp roe salad, carp roe spread, fish roe salad, fish roe spread, salata de icre, semolina roe spread, taramosalata

Prep Time: 10

Cook Time: 5

Cooling Time: 15

Total Time: 30

Servings: servings

Calories: 187kcal

Author: Timea

An easy, traditional fish roe salad (salată de icre) made extra creamy with semolina, carp roe, and fresh lemon. Light, fluffy, and ready in 30 minutes!

Print Recipe

Metrics - US Customary

Equipment

1 electric mixer
1 Saucepan
1 bowl

Ingredients

For the Semolina Base:

50 g semolina flour coarse
400 ml water boiling

For the Carp Roe Spread:

90 g carp roe salted; or cod / white fish roe
1 pc onion medium size, finely chopped or finely grated
100 ml sunflower oil or canola/grape seed neutral oil
1 pc lemon juice freshly squeezed
¼ teaspoon sea salt optional; adjust only after tasting
1-2 tablespoon sparkling water ice-cold; optional for extra fluffiness

Instructions

Make the Semolina Porridge: Bring 400 ml of water to a rolling boil in a small saucepan. Slowly whisk in 50 g of coarse semolina flour, stirring continuously for 1–2 minutes until thickened. Remove from heat and allow to cool completely to room temperature.
Combine Roe and Onion: In a deep mixing bowl, combine 90 g carp roe and 1 finely chopped (or finely grated) yellow onion.
Emulsify with Oil: Using an electric hand mixer on low speed, begin blending the roe and onion. Drizzle in the sunflower oil in a very slow, continuous stream—exactly as if making homemade mayonnaise. Whip for 3–4 minutes until the roe absorbs the oil and becomes a pale, smooth cream.
Blend in Semolina and Lemon: Break the cooled semolina porridge into small chunks and add it to the bowl. Continue whipping with your mixer while gradually adding the remaining oil and fresh lemon juice until the spread reaches a silky, velvety consistency.
Aerate with Sparkling Water (Pro-Tip): Drizzle in 1 to 2 tablespoons of ice-cold sparkling mineral water and whip on medium-high speed for 30 seconds. The mixture will instantly lighten in color and turn ultra-fluffy.
Season and Serve: Taste the spread first before adding salt. Adjust seasoning with a pinch of sea salt or an extra squeeze of fresh lemon juice if needed. Serve with toasted baguette slices, lemon wedges, and black olives.

Video

Notes

Taste Before Salting: Commercial fish roe is preserved in salt. Always taste your spread near the end before adding any additional sea salt.
Cool the Semolina Completely: Adding warm semolina porridge to the roe will melt the emulsion and cause the oil to separate.
How to Fix a Split/Broken Spread: If your mixture splits or turns oily, whip 1 egg yolk in a clean bowl with your mixer. Slowly add the split roe spread into the yolk one tablespoon at a time while mixing on medium speed until re-emulsified.
Substitutions:
- - Fish Roe: Substitute carp roe with cod roe (tarama), whitefish roe, or salmon roe.
- - Semolina Base: Substitute the semolina porridge with 2 slices of crustless white bread (soaked in water and squeezed dry) or ½ cup of plain mashed potatoes.
Storage: Store in an airtight container in the refrigerator for up to 3–4 days (best within 48 hours). Stir gently before serving if any oil settles. Do not freeze.

Nutrition