After a crucian brine, of course the caviar follows :) I don't know if such a salad is recommended, but I made it and I tell you that it is delicious! It does not match the fineness of pike caviar, but they will not disappoint you!
- 100 gr icre of faces
- the juice of half a lemon
- 3 tablespoons mineral water
- oil (about 300-350 ml oil)
- green or red onions for serving
Preparation time: less than 90 minutes
RECIPE PREPARATION Face caviar salad:
The cleaned, well-washed and drained eggs (in a strainer) are mixed with salt and kept cold for 24 hours. Place the caviar in a bowl, add oil, gradually (as in mayonnaise) and mix continuously with a wooden spoon.
Optionally we can chop the onion very finely and incorporate it into the caviar salad.
Taramosalata - Greek style caviar salad
There is almost no Greek appetizer without fresh caviar salad. And the recipe we propose to you today is nothing more than a Greek-style caviar salad, with olive oil and plenty of lemon juice. You can use any kind of caviar you have at & icircndem & acircnă: cod, carp, pike, etc.
- 250 g of cod
- 4 slices of bread without crust
- 1 onion
- juice from 2 lemons
- 120 ml of olive oil
Soak the slices of bread in water for 10 minutes, then squeeze them.
In a food processor or mixer bowl, place the caviar, cleaned and chopped onion and half of the lemon juice and mix until you get a smooth and creamy mixture.
Drain the bread well and add it to the blender. Season with pepper and continue to mix on low speed, pouring the oil little by little, like mayonnaise. When the oil has incorporated and the caviar salad starts to thicken, taste and add the rest of the lemon juice, if necessary.
You do not need to add salt, because the eggs are already salted. Serve the caviar salad with toast.
You have to see it too.
Method of preparation
In a bowl, beat the eggs with the mixer for about 5 minutes until they turn white, then gradually pour the Unisol oil little by little, mixing continuously. Near the end, add a little lemon juice, mix for another 1 minute, and if the consistency is too strong (sticky) you can optionally add 1-2 tablespoons of mineral water and bread soaked in milk. At the end, add the finely chopped onion.
Preparation time: 20 minutes
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Pike caviar salad
Pike caviar salad & # 8211 Of all the water caviar, pike caviar is the best for me. How they crack between their teeth and how they look like delicate pearls. Like their taste.
I don't use the mixer for peach caviar salad just to keep the berries as intact as possible. For carp, for example, I do not have this concern.
It is important to know, however, that they must be purchased from safe sources and are never prepared fresh, ie fresh from the fish. Salt / freeze to make sure we destroy any parasites.
Fresh, we take them out of their bag, we clean them well of the skins, we wash them in a thick sieve and we salt them properly. We leave them in the fridge, covered with a thin layer of oil for a few days. 2-3 days in the refrigerator. If we want to keep them in the fridge longer, salt more. About 20 g per 100 g of caviar. Later, when using, we will desalt them, keeping them in water for about 5 minutes, then drain well in a thick strainer or gauze. We can also put them in the freezer, where they keep for several months.
For a regular serving bowl, the quantities are below.
You can also use other caviar, but be aware that not all of them are edible. And others, no, are served as such, without the addition of oil, such as black or salmon, for example.
I. Put water on the stove and when it boils, add & # 8220in the storm & # 8221 semolina. Stir all the time with a whisk so that it does not form lumps and does not stick. It is then left to cool to become warm.
II. In a bowl put the eggs, the cooled semolina and mix well until smooth.
III. Then add a little oil to the wire and mix well. Then add a little lemon juice and mix again. Add a tablespoon of mineral water, mix well and then pour the oil again. Do this process, oil, lemon juice, mineral water until all the oil is finished. You need to taste it from time to time, so that you get a balanced taste between oil, lemon juice and fish taste.
IV. Add finely chopped onion, knife or food processor. Mix well to incorporate the onion well and let it cool for 20-30 minutes before consuming.
V. Caviar salad is ideal spread on bread with small slices of green onions on top.
* You can use the same recipe for catfish, herring, pike or trout
Doctor Menci, about CABBAGE SALAD: "Pay close attention to caviar from trout"
Pay close attention to caviar from trout, says Dr. Mencinicopschi.
Fish meat, compared to that of terrestrial animal species, contains an easily digestible and high quality protein, with a low collagen content and a balanced amino acid content, says Professor Gheorghe Mencinicopschi. Eggs, when prepared at home, are a nutritious and healthy food.
Most fish have edible eggs, with a few exceptions. "The best known fish whose eggs are toxic are: barbel, dwarf catfish and mihalt. The intoxication with the eggs of these species is not serious, manifested by nausea, diarrhea and headaches. Sleeping eggs are unpleasant in taste and relatively indigestible. , causing intoxications only in the case of sensitive people ", wrote professor Gheorghe Mencinicopschi on doctormenci.ro.
The disadvantages of food use of home-made caviar are quite few: they have a relatively high cholesterol content (consumed only occasionally by the elderly and by people with high circulating cholesterol), caviar and canned caviar have a fairly high content sodium and chlorine (avoid consuming salted caviar in case of hypertension, water retention, chronic degenerative diseases), black and red caviar (Manchurian) have a high level of purine (not consumed by people suffering from gout or hyperuricemia).
Pay close attention to the eggs that come from the trout, because they can be infested with eggs of the longest tapeworm, a wide intestinal parasite worm 10–20 m long, the botryocephalus Diphyllobotrium latum.
These caviar must be salted and must be frozen or heat-treated fish before consumption, in order to destroy the parasite. Also, pay attention to pike, pikeperch or some species of salmon.
Put the caviar in a large bowl and rub for 5 minutes with a mixer or spoon, so that no caviar remains & quotnesparte & quot.
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At this point you can add soaked and well squeezed bread or semolina. I skipped this stage because I don't think it's necessary. When the mother prepares the eggs, she usually adds semolina, says that she cuts the strength of the eggs and "quotes" them.
Whatever you choose to prepare them, with or without semolina, the next step is to add the oil.
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It is added little by little, as in the preparation of mayonnaise, mixing well to incorporate completely.
At the end, when the caviar has turned white and turned into a paste that does not fall from the spoon, add the onion given on the grater with large meshes or finely chopped, lemon juice and salt to taste.
They are very easy to prepare, not at all complicated and are much tastier than the commercial ones that contain preservatives and other wonders.
In the unfortunate event that the composition is cut, it is repaired as follows: take out in a bowl 2 tablespoons of beaten caviar composition with oil and mix with lemon juice. Gradually add the chopped caviar and mix until the consistency of the mixture resumes. We do this until we repair the whole composition. Normally if the composition is not cut along the way, the lemon juice is put at the end.
Homemade caviar salad & # 8211 recipes
Raw caviar, eaten as a salad is a specialty that brings us many health benefits. Of all the varieties, carp eggs are the healthiest. They are high in Vitamin A, Vitamin B2 and B3, potassium, zinc and phosphorus. It should be consumed in moderation by people with high cholesterol and gout.
Caviar salad seems like a great recipe, but it's quite easy to prepare. Just use the recommended amounts of ingredients and use the mixer. You can add semolina or bread crumbs to the caviar salad to increase the amount. But for a more concentrated taste, the salad can be made simple.
Roastless caviar salad with green onions
• 6 tablespoons carp caviar
• 300-400 oil
• 2 green onions
• 1-2 tablespoons of mineral water with acid
• 1-2 tablespoons of lemon juice
& # 8212 Beat the eggs with a little oil using the mixer
& # 8211 The amount of oil is added gradually
& # 8211 After the oil is finished, when the caviar has taken on consistency and the oil is finished, add the finely chopped onion or given to the robot
& # 8211 Add mineral water to whiten the salad
& # 8211 Beat again with the mixer and add the lemon juice and finely chopped onion to the robot
& # 8211 Beat a few more times and taste the salt
Caviar salad with semolina and olives
• 100 g of caviar
• 200 ml oil
• 3-4 tablespoons of semolina (prepared normally with water or milk)
• 12 olives
• an onion
• a lemon
• salt and pepper to taste
& # 8212 Beat the eggs with salt to taste
& # 8211 Gradually add the semolina, alternating with the oil, like mayonnaise, until it thickens
& # 8211 Finally add the lemon juice, onion and finely chopped olives to the food processor
Caviar salad is served with wholemeal bread and tomatoes, in lettuce leaf, or with cucumbers and green peppers. In order for the caviar salad not to be nauseous, it is recommended to use extra virgin olive oil, or any kind of cold pressed oil. Recipes with semolina are tastier than those with bread crumbs.
* The advice and any health information available on this site are for informational purposes, do not replace the doctor's recommendation. If you suffer from chronic illnesses or follow drug treatments, we recommend that you consult your doctor before starting a cure or natural treatment to avoid interaction. By postponing or interrupting classic medical treatments you can endanger your health.
Coconut salad with coconut - recipe
Ingredients for 2 servings
- A teaspoon of carp caviar (you can replace them with another type)
- 3 tablespoons of flakes of Coconut
- 2, 3 tbsp of oil
- juice of Lemon
- 1/4 onion or a green onions
Method of preparation
The eggs are rubbed vigorously with oil clockwise. Add the oil little by little. As the two combine, add coconut in the rain, stirring constantly. The consistency should be exactly like caviar salad to which semolina or bread crumbs are added. To taste, add the lemon juice. Normally, it does not require additional salt. It is eaten on a slice of bread, crackers or a slice of bell pepper. Good appetite!
3 tablespoons caviar (preferably carp, pike, herring caviar)
200 ml oil (sunflower or olive)
150 g semolina or 1 potato
juice from half a lemon
200 ml of mineral water
salt, pepper, 1 small onion
First boil the semolina or potato. Set aside to cool. Meanwhile, peel the skins and place them in a bowl. Stir gently with a whisk, add the lemon juice, and then start pouring the oil, a little, like mayonnaise, stirring constantly. The amount of oil should not be too large, because it spoils the taste of the caviar. Add a tablespoon of mineral water to have a fluffier consistency. The salad will change its texture and color as you add oil and mineral water. Continue as you see fit, tasting it. At the end, incorporate the boiled semolina or the boiled and well-mashed potato (it is specific to Greek cuisine) and finely chopped onion. Good appetite!
Careful! Fresh caviar should not be used immediately. Keep them in the fridge, in salt, for at least 2 days. Instead, commercial caviar can be used immediately.