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Preparation time: less than 30 minutes
RECIPE PREPARATION Carp caviar salad with onion:
The caviar is cleaned of the skin and rubbed with a little salt. Drain the water that was formed by salting. Put the caviar in a bowl and add oil like mayonnaise. From time to time add lemon juice and mineral water. The role of mineral water is to whiten them and make them fluffier. At the end, add the onion given by the grater. Mix well and ................ good appetite!
Caviar salad with onions
Roe salad is a great holiday appetizer, or when you have guests. It is easy to make, from ingredients to & icircndem & acircnă and, unlike the ready-made one, from stores, there is the advantage that you know exactly what you put & icircn in it.
Homemade caviar salad is healthier, much tastier and you can adapt it to your own tastes. For example, if you don't like onions or you like it sourer, you can add more lemon juice.
It is ideal on fasting days for fasting fish. You can prepare it from any kind of caviar you like, fresh or from mazagin.
- 350 ml oil
- 100 g of caviar (carp or herring)
- 1 finely chopped onion
- the juice of half a lemon
- 4 tablespoons breadcrumbs
- 100 ml of mineral water
Put the caviar in a bowl and start mixing with the mixer. Add the oil little by little, continuing to mix until the eggs begin to whiten. Add the breadcrumbs and continue to pour in the oil.
Add the lemon juice, mineral water and pour a little oil until you finish it or until the caviar salad has reached the desired volume. If the salad is too thick, add a little more mineral water.
At the end, turn off the mixer, add the chopped onion and mix with a spoon. You can also add mineral water if the salad is too "thick".
You have to see it too.
Caviar salad with onion & # 8211 video recipe
Have you tried this recipe? Follow me on @JamilaCuisine or tag #jamilacuisine!
I really like Roe salad. It is one of my favorite salads and I prepared it very often with my father. I was preparing caviar salad and eggplant salad for every family holiday. We always have eggplant in the freezer, and we had eggs in the fridge. Dad always kept the eggs when he gutted the fish. He put them in a jar with enough salt and left them for at least 2-3 days. It lasts a long time in the fridge, even a few months, and if necessary they can be frozen. I still remember my father's jar of caviar on the refrigerator door.
The caviar salad recipe is a very simple one to make. All you need is salted caviar, which you can buy or prepare at home, as I mentioned above. You can use carp, herring or crucian caviar. You will also need oil, lemon juice and a few slices of bread soaked in milk and well drained. Instead of bread, you can also put boiled semolina in water. And it helps, but I prefer the version with bread soaked in milk. I have the impression that semolina absorbs oil differently and caviar salad is more nauseous. The bread is better homogenized and makes the salad fluffy and tasty.
For the success of the caviar salad recipe, it is very important to add the oil in a very thin thread, to add a little lemon juice and to mix continuously. If cut, caviar salad can be easily repaired. Either add a little lemon juice or a teaspoon of salted caviar. You can also put a slice of bread soaked in milk and drained very well. And ice-cold water helps the salad recover and become fluffy. Lemon juice is added in sufficient quantity so that the salad is not nauseous. Also for this, add the onion. But it must be very finely chopped
The caviar salad is kept in the fridge for a maximum of 3 days and is served cold on slices of bread. It can also be put in small bowls for entrees, and separate slices of bread. I like to use the baguette that I fry a little in the oven. You can also serve the salad on lemon slices and you can decorate it with onions. It is extraordinary and although it is a heavier preparation, it is rarely eaten in small portions. If you like this salad, I recommend you prepare it too Boeuf salad next to it. Both are traditional, delicious dishes that you can cook for any special occasion.
We prepare the ingredients first
Remove the crust from the slices of bread and dip the core in the milk.
I used plain white bread, and I cut the slices about 1.5-2 cm.
It is good that the bread lasts a day or two, so that we can crush it.
Chop the onion scales, no matter how small.
Squeeze the lemon with the special device.
Preparation of herring caviar salad
Drain the whole bread crumb well and break it in a bowl.
Add the caviar over it and mix well until you get a homogeneous paste, then start dripping oil and mix vigorously, like mayonnaise.
When the caviar paste starts to become firm, add a little mineral water and a little lemon juice.
Mineral water makes it more creamy, but also attenuates the intense taste of caviar.
We add enough oil to obtain a spreadable and slightly creamy paste.
We taste herring caviar salad from time to time, to find out if it still needs oil or not.
Peel an onion and grate it or chop it finely, then add it over the caviar paste.
At the end, we match the taste of the salad with lemon juice and add a few more drops of mineral water.
Carp caviar salad & # 8211 my first try
One day I asked my mom to let me make the caviar salad and, surprise, they came out first! My family was very pleasantly surprised and, fortunately, I ate about 2 slices of caviar bread. Since that day, I have made caviar salad and I can honestly say that it has never been cut.
As mommy said, the recipe for carp caviar salad is very simple, but we have to be patient and pour the oil gradually, little by little. For carp caviar salad, Unisol oil from freshly harvested seeds is the best choice. Available in limited edition stores, it is 100% natural, obtained from the first seed press and refined to keep the balance between taste and smell
I also have a surprise for you! The first 10 people who will leave a comment on this recipe will receive Unisol oil from freshly harvested seeds, in a limited edition in autumn.
Carp Caviar Salad - Ingredients (4-6 people)
- 100 g of carp caviar
- 50 g white bread core (weighed after softening and squeezing well)
- 300 ml Unisol sunflower oil from freshly harvested seeds
- 6 tablespoons carbonated mineral water
- 2-3 tablespoons of lemon juice
- 1 small onion, finely chopped
Carp caviar salad - Preparation
- Soak 1-2 slices of white bread, peeled, in cold water.
- Put the carp caviar in a bowl (I used already cleaned and salted caviar) and mix them for 1-2 minutes.
- Over the caviar, add 50 g of well-squeezed bread crumbs and mix for another 1-2 minutes, or until you get a homogeneous paste.
- We start to gradually add, little by little, the sunflower oil. Attention, if we add a lot of oil at once, the caviar salad will be cut. So, we add it with great care and patience, say 1-2 tablespoons at a time.
- We mix continuously, and after the caviar salad turns light in color, we start to alternate the oil with the lemon juice.
- When the consistency of the salad becomes too dense, add mineral water, 2 tablespoons at a time and mix until the salad becomes fluffy.
- Add the finely chopped onion and mix until well incorporated into the salad.
- The final carp caviar salad must keep its shape if we decide to put it on the small pieces of bread.
How to repair cut eggs?
There are many ways you can fix a cut caviar salad. First of all, to avoid this, I repeat, the oil is added to the thread, little by little. But if you happen to add too much oil and the salad is cut, here's how you can fix it.
- Add 1 teaspoon of boiling water and mix until the salad binds. Mom used this method on my neighbor's sliced salad.
- In a separate bowl, prepare a new portion of caviar salad and gradually add over it, spoon by spoon, chopped caviar salad. Mix until the salad becomes fluffy and bound.
Do not forget! The first 10 people who will leave me a comment on this recipe will receive the wonderful Unisol first press oil.
How much oil and bread is put in the caviar salad?
I chose to show you how to make carp caviar salad and how to get a big bowl full of fine caviar salad from 100 g of salted caviar. That's why I said it's a spicy recipe. It is an old recipe, from the times of crisis in which housewives did not know what and how to cook. In the past, eggplant salad was boiled with boiled pumpkin or chestnut puree with dried beans boiled and sifted. Such were the times & # 8230
If you have fresh caviar: they must be separated from the membrane that joins them (they are passed through a sieve with large holes) and then salted in abundance. Place in a closed container and refrigerate where it lasts 2-3 months. You can prepare them immediately if you don't feel like it.
I used a jar of Negro 2000 salted carp caviar (bought from Selgros or other supermarkets).
We clean the skins well and if they are fresh we rub them with a little salt (mine have already been salted) we put them in a bowl and mix them with the oil, poured little by little (like mayonnaise). From time to time we add from lemon juice and mineral water thus lighten in color and become fluffier. We prepare the semolina from 125 ml of water that we put on the fire, and when it starts to boil we add 2 tablespoons of semolina and mix continuously for 2-3 minutes until the semolina boils .Let it cool.
When we have finished incorporating the oil, lemon juice and mineral water, we add the semolina which must be completely cooled. We add salt, we put the finely chopped onion, we mix well and we put it in the cold. We decorate according to the imagination and serve. Good job and good appetite!
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Carp caviar salad
Mix the caviar, at first raw, then pour a little oil, like mayonnaise, until it binds. they start to harden well (they stay stiff), the mineral water is dripped, which has the role of softening and whitening them. on top.
Some tips for straightening sliced salad (cut just like mayonnaise)
- add a little lemon juice and mix at maximum speed until it binds
-or add a little soda or mineral water, cold and also mix well
-or leave the oil to separate for a few minutes, drain in a glass and then mix at full speed until it binds, adding the oil a little
-or add (if we still have) a teaspoon of raw caviar that is incorporated into the salad
cut, mixing at maximum speed
-or add a little old breadcrumbs soaked in cold water and squeezed well
Carp caviar salad
For the caviar salad we start to rub (mix) the caviar put in a bowl, with lemon juice and
100 g of caviar, a glass of oil, a lemon, a slice of bread (or 2 tablespoons of semolina)
To start, beat the caviar like this, simple, then add a few drops of lemon juice, then in a thin thread oil you can incorporate the core of a slice of bread (soaked in milk and squeezed well or 1-2 tablespoons of semolina) if the caviar is too salty , according to preferences. We match the taste with lemon juice.
The salad will double in volume, it will turn white, it will be a treat! Whoever wants can mix the onion (I put the red onion) finely chopped or nicely placed on top and garnish with olives.
Carp caviar salad with semolina
3 tablespoons carp carp
100 ml of sunflower oil
2-3 tablespoons of mineral water
Method of preparation
The eggs are cleaned of skins, placed in a sieve with a clean gauze and washed with water in a gentle stream of water. Leave the eggs to drain so that they drain well.
Separately, boil the water and when it boils, reduce the heat on the stove and add the three tablespoons of semolina. Stir constantly to prevent lumps from forming. When the semolina has bound and thickened, remove the pan from the heat and leave to cool.
When the semolina has cooled, put it in a bowl and mix a little, then add, about a teaspoon, the eggs drained of water. Mix the caviar with the semolina and add the oil, a little bit, then the mineral water, salt and lemon juice, to taste, and finally, the onion grated on a small grater, or cut very finely.
The caviar salad is placed in a bowl that can be covered and decorated according to preference.