Romanian Fish Roe Salad Recipe (Salata de icre)

From the Shores of the Black Sea: Romania’s Fish Roe Delicacy

Fish roe, for the uninitiated, refers to the eggs of fish. While many might be familiar with the luxurious caviar, there’s a broader spectrum of dishes that celebrate these tiny, briny pearls. Among them, the Fish Roe Salad stands out, not just for its delightful taste but also for its cultural significance in Romania.

Crafted with simple ingredients like breadcrumbs, lemon, onion, sparkling water, and sunflower oil, this creamy spread is a testament to the beauty of minimalist cooking. But don’t let its simplicity fool you. Each bite of this salad offers a burst of flavors, reminiscent of the Black Sea’s shores and the vibrant Romanian markets where fresh fish roe is a prized find.

Whether you’re a fish lover or someone looking for an authentic taste of Romania, this salad promises a culinary experience like no other. So, let’s dive in and discover the art of making the perfect Fish Roe Salad, a dish that’s as nourishing as it is flavorful.

Ingredients You’ll Need

• Fish Roe – 100 grams or 4 ounces
• Bread Crumbs (white preferably) – 50 grams or 2 ounces
• Lemon – 1
• Onion – 1
• Sparkling Water – 30 ml or 2 tablespoons
• Sunflower Oil – 350 ml or 1 cup and a half

How to Make Romanian Fish Roe Salad

Let’s start.

Preparation of Fish Roe

1. Cleaning the Roe

If you have fresh fish roe, you need to clean it by removing the pouch in which the eggs are stored. This pouch is not edible and can cause the roe to spoil faster if not removed.

2. Removing the Pouch

To remove the pouch, you can use a sieve with large holes or a mixer. The pouch will latch onto the mixer’s paddles, making it easier to remove.

After removing the pouch, check the roe with a fork to pick up any remains.

3. Salting for Preservation

Add a generous amount of salt to the roe and store it in a jar in the fridge. This preserves the fish roe.

Important Note: If you’re using store-bought roe, it’s already salted, so skip the salting step when making the salad.

Making the Salad

1. Kickstarting with Roe and Bread

In a large bowl, add the fish roe.
Soak the bread crumbs in water and then squeeze out the excess water before adding them to the bowl.

2. Blending Ingredients

Mix well until the bread is dissolved and well blended with the fish roe.

3. Incorporating the Oil

Gradually add the sunflower oil, similar to the process of making mayonnaise. Continue mixing until you achieve a mousse-like consistency with the fish roe and bread crumbs.

4. Adding Sparkle and Zest

Once the salad starts to look well-rounded, add the sparkling water.
Squeeze the juice from half a lemon into the mixture and blend.

5. Taste Adjustment

If the salad tastes too salty, you can add more oil and blend again.

6. Finishing Touches

Finally, chop or grate the onion and mix it into the salad.

7. Serving

Serve on a slice of bread.

Frequently Asked Questions

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Fish Roe Salad (Salata de icre)

Yield: 12

Prep Time: 5 minutes

Cook Time: 10 minutes

Additional Time: 5 minutes

Total Time: 5 minutes

Fish Roe Salad, also known as 'Salata de icre' in Romanian cuisine, is a creamy and savory spread made primarily from fish roe blended with ingredients like lemon juice, sunflower oil, and onions. It boasts a rich, briny flavor with a smooth texture, often garnished with fresh herbs. Traditionally served on toast or crackers, this delicacy is a beloved appetizer in many Eastern European households, especially during festive occasions.

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Ingredients

• Fish Roe – 100 grams or 4 ounces
• Bread Crumbs (white preferably) – 50 grams or 2 ounces
• Lemon – 1
• Onion – 1
• Sparkling Water – 30 ml or 2 tablespoons
• Sunflower Oil – 350 ml or 1 cup and a half

Instructions

Preparation of Fish Roe

1. If you have fresh fish roe, you need to clean it by removing the pouch in which the eggs are stored. This pouch is not edible and can cause the roe to spoil faster if not removed.
2. To remove the pouch, you can use a sieve with large holes or a mixer. The pouch will latch onto the mixer’s paddles, making it easier to remove.After removing the pouch, check the roe with a fork to pick up any remains.
3. Add a generous amount of salt to the roe and store it in a jar in the fridge. This preserves the fish roe.

Making the Salad

1. In a large bowl, add the fish roe. Soak the bread crumbs in water and then squeeze out the excess water before adding them to the bowl.
2. Mix well until the bread is dissolved and well blended with the fish roe.
3. Gradually add the sunflower oil, similar to the process of making mayonnaise. Continue mixing until you achieve a mousse-like consistency with the fish roe and bread crumbs.
4. Once the salad starts to look well-rounded, add the sparkling water. Squeeze the juice from half a lemon into the mixture and blend.
5. If the salad tastes too salty, you can add more oil and blend again.
6. Finally, chop or grate the onion and mix it into the salad.
7. Serve on a slice of bread.

Notes

• store-bought fish roes contain a high amount of salt in order to preserve them; in case the salad turns out to be too salty, add more bread crumbs and oil and mix
• you could decorate it with a pastry bag in small flowers for a fancy presentation
• you can find fish roe in female fishes; the male fishes contain milt (lapti) which are not edible
• you can find fish roe only in fresh fish; frozen fishes are usually stripped of roe and milt before the freezing process, your chances to find roe in a frozen fish are close to 0
• you can preserve the fish roe with salt in a tight glass jar. It can go in the fridge for months
• for the preservation process you need to clean out the roe before storing it. Meaning you need to remove the pouch in which the eggs are stored; the pouch is not edible and if you store the roe with an intact pouch it will spoil
• to clean the fish roe you can use a hand mixer and mix at a slower pace; the pouch will latch on the mixer’s paddles which will make it much easier to remove; To be sure you removed the whole pouch, check the roe with a fork and you will pick up the remains; add lots of salt (1 tbsp of salt per 100 grams of fish roe) and you can store it in the fridge for months
• sunflower oil is preferable to olive oil; olive oil will bring a bitter flavor to this salad
• the sparkling water is mainly used to bring an airy texture to the salad
• usually served with toasted bread as an appetizer
• nutritional information is being calculated with the slice of bread included; the nutritional information is of course approximate and for reference purposes only

Nutrition Information:

Yield: 12 Serving Size: 87.5g
Amount Per Serving: Calories: 344.5Total Fat: 30.6gSaturated Fat: 2.6gTrans Fat: 0gUnsaturated Fat: 28gCholesterol: 15.8mgSodium: 31mgCarbohydrates: 17.7gFiber: 1gSugar: 1gProtein: 4.6g

The nutritional information provided is approximate and for reference purposes only. Actual values may vary due to factors such as product brands, preparation methods, and ingredient substitutions. The provided values may not include all nutrients and should not be relied upon as the sole source of nutritional information. Always read product labels and consider individual factors when making dietary choices. We are not responsible for any inaccuracies or adverse effects resulting from the use of this information.

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The Romanian Fish Roe Salad is just one of the many culinary treasures from Eastern Europe. If you’re intrigued by this dish, you might want to Dive Deeper into Eastern European Culinary Delights, especially the fish and seafood recipes that the region is renowned for.