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Carp caviar salad

Carp caviar salad

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Servings: 10

Preparation time: less than 30 minutes

RECIPE PREPARATION Carp caviar salad:

Boil the semolina in water. After cooling, mix with the caviar given on the small grater to remove the skin from the caviar that remains on the outside of the grater. Gradually add the oil, stirring with the mixer in the same direction so that it does not cut. If they become thicker, add lemon juice and brine from time to time. At the end, add mineral water and grated onion.

Tips sites


the water dissolves in the 2 tablespoons of water resulting in a brine that is used to salt the caviar salad

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 well from the whole bread crumb and crush 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.

Why is caviar salad cut? The secret of a successful and delicious caviar salad every time

Do you like to eat caviar salad? If you are a fan of fish, you will definitely love all the variants of caviar salad: carp, herring or even more expensive, the pike ones for example. But by far it is known that the ones you make at home with your hand are the best and healthiest. The commercial ones contain many preservatives, unhealthy fats, dyes and too little main raw material: caviar.

All types of caviar salad are especially delicious especially in combination with onions or other tasty additions. For the most part, all housewives know quite well how to make a caviar salad correctly. It's not a big deal either. Basically you need fish caviar, whatever they are or rather the ones you can afford, sunflower oil, lemon, mineral water and onions.

Some add to all this to increase the amount of semolina or bread crumbs. Everything is pretty clear so far.

How to make caviar salad?

Put the caviar in a bowl and mix them vigorously with a wooden spoon while adding the oil in a thin thread. After they have thickened, add a little lemon juice, mineral water and finely chopped onion.

You work for about an hour, spinning and spinning again until your hand hurts and at some point the caviar salad is cut, meaning the mix no longer manages to incorporate the oil and the two main ingredients, fish caviar and oil. it separates, the result being an unpleasant and especially inedible mixture of caviar oil.

You feel like screaming after work, money and lost time. In desperation you search the internet to see what you did wrong. On the specialized forums you can find all kinds of advice, which you knew anyway: use a wooden spoon (and if you use a mixer?), Mix in one direction (not to make the eggs dizzy or why?), Pour light oil (this it is a possibility & # 8211 if you dropped too much oil at once) etc.

You followed all these tips and yet from time to time your salad is cut.

Where is the mistake? What's the secret?

The secret reveals it to you today. After all, what is caviar salad?

Caviar salad is nothing more than a simple mayonnaise. Some put more passion and say it is more than that. We do not contradict them. But why cut the salad? Where are we wrong?

Well, our dear readers, amateur chefs and passionate about cooking, the mistake is right at the beginning of the process. Exact! Many times we start wrong from the first. If you follow this, your caviar salad will never be cut and will have an excellent consistency, fluffy and hard at the same time.

They all start by chewing the eggs by pouring oil on them immediately. WRONG! First we have to rub the cavities into the void without adding ANYTHING! The fish eggs must be CRUSHED VERY WELL, until a paste is obtained. Of course you won't be able to crush them all, it's really nice to see them shining from place to place in the salad on the slice of bread.

I said above that caviar salad is a mayonnaise. If the caviar is not well crushed at first, they will not have the power to integrate the oil well and will be cut without a doubt, no matter with which spoon you chew or in what direction.

The caviar paste obtained by crushing the caviar thoroughly at the beginning, successfully manages to incorporate the oil and the other ingredients, giving it stability. We repeat: DO NOT start pouring the oil immediately. First of all, chew the caviar well until you get a uniform white paste, with a creamy consistency, then continue mixing them, pouring fine oil until they thicken. Then add lemon juice (not much, depending on the amount), mineral water and onion.

If you follow this first step, we can promise you that your caviar salad will succeed every time, saving you such money thrown out the window and a lot of unnecessary work.

For more speed it is advisable to use a mixer. Consume caviar salad occasionally and in moderate amounts. High oil content can harm your health.

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 with boiled pumpkin or chestnut puree with dried beans boiled and sifted was multiplied. 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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Caviar salad with onion and semolina, fluffy and quick to prepare

ingredients: 100 g of caviar (carp or herring, fresh or salted as you wish), 100 g of semolina, 300 ml of oil, finely chopped red (or white) onions, juice of half a lemon, 2-3 tablespoons of mineral water

Method of preparationThe semolina is boiled until it becomes a fine paste, be careful not to make it with lumps, then leave it to cool. If you use fresh caviar, then you need to add salt over them, depending on the taste of each, how salty you want them. If you use commercially purchased salted caviar, they must be kept in a bowl of water beforehand and put 2 slices of bread on top of them. They are kept in water for about 3-4 hours before being processed. Put the boiled and cooled semolina in a blender, then add the caviar and blend for about 2-3 minutes. The gray has the role of thickening the salad. If you do not want to add semolina, you can add a little bread crumbs soaked in milk. After mixing well, gently incorporate the oil, lemon juice and mineral water and continue blending until the desired consistency is obtained.

You have to be a little patient and pour the oil little by little so as not to cut the salad. At the end, after obtaining the desired consistency of the caviar, stronger or creamier, add the finely chopped onion, decorate with dill leaves or black olives and serve cold.

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I make caviar without semolina only with lemon oil, onion, salt to taste and mineral water are very tasty

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. This is done until all the ingredients are swallowed, at the end incorporating the chopped onion as well as possible 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

Gastronomic treasure: Carp ICRE SALAD as in the time of Antim Ivireanul

Old Romanian recipes reinvented
Many unique stories in Dan-Silviu Boerescu's book "Sanda Marin. Life as a cookbook& # 8221 from collection 'Controversial destinies ", edited by Integral, available at the promotional price of 14.99 lei. More books in the collection available on

His Beatitude Antim Ivireanu left the foundation of the Antim Monastery, four times a year, to go to the Most Holy Metropolitan Church, four times a year. And the plocon & # 8211 tells us Kera Calița ot Jariștea Locantă & # 8211 was a coffee goose and a sugar goose, and to honor the high faces of the nation's church, they wished carp caviar on wide, silvery plateaus.

"For ten church faces they prepare for the first light eyelash: 300 grams of carp caviar, 500 ml of extra virgin olive oil, the juice of three lemons neither big nor small and according to the monastic tradition, with a well-greased wooden spoon , the eggs begin to rub with the oil which is poured with monastic patience, drop by drop. The mystery is the same for hundreds of years, the caviar is decorated with a wooden spoon in one direction, to the right with a breath of fresh air. If by chance the caviar hardens, add a little cold mineral water and at the end, the salad being ready, sprinkle it with the juice of the three medium lemons & # 8230 ”(Read more: HERE!)

On March 25, every year, we all celebrate, subjects of the Christian Church, the news brought by the Archangel Gabriel for the Virgin Mary, namely that the Immaculate Conception will give birth to Our Savior, in nine months, without fail, at Christmas. On the day of the Annunciation, Gabriel came to the city of Nazareth and announced to Mary that God had chosen her to give birth to His Son, saying to her: “Rejoice, you who are full of grace, the Lord is with you! The Holy Spirit will come upon you and the power of the Most High will overshadow you! ”

The wonderful news is accompanied by the first song of the cuckoo, which also happens to call people to good understanding and urges Nature to bear rich fruit over the year - as he tells us, in his characteristic style, Kera Calița ot Jariștea Locantă. On Blagoveștenie, the first song of the chosen bird must find the Christian dressed in new and beautiful clothes, but also barely raised from a blessed table, with a stomach full of goodies, because otherwise he will not be able to enjoy the whole year of all the riches of the deified world. And, as man will enjoy his chosen goodness, he is obliged to sprinkle crumbs of bread and salt flowers on the doorstep of the house and on the windows to feed the Angels who bring, like Gavril, news important for the fulfillment of the soul but also for well-being or as is his fate. For all the wonders of this world and of the one above us have their purpose, based on faith and love, as God has left to every being tailored in His image and likeness.

On the Annunciation, two dishes must be brought to the feast table - fish and honeycomb, because the Savior also used them to entrust his disciples with the truth of His Resurrection. Not coincidentally, the release of fish on this occasion is remembered from ancient times. According to those who zealously researched dogma, release from fish is seen as a consolation given to believers through the presence in the Church of Christ, a joy and a celebration of it, which was symbolized in the first centuries as Pisces (ICHTUS - Jesus Christ, the Son of God, the Savior, after the initials of the Greek word).

The fish placed on the tables of the diners can be smoked, just as the houses are smoked by Blagoveștenie to drive away curses and dark thoughts. It is said that, therefore, some of our rulers, after incense their palaces and put their church hierarchs to walk with the censers full of hot myrrh through all their corners, asked, on this day of the Feast of the Emperor, as first and foremost let them taste a piece of smoked fish, for example cod fillet or trout kept in "cobza" or "harzob" made of fir cetin, after being kept for five days in cold smoke by beech chips and then two hours of hot hornbeam smoke on the sixth day.

Other recipes prepared with dichis filled the boyar tables with Blagoveștenie. For example, the lufar meatballs, in the mixture of minced meat can be dropped and a few juniper berries and a handful of pine nuts, the fasting dough, being eaten is not known how, without egg, from red potatoes boiled in a copper cauldron, crushed well then with a little crushed garlic and hardened onions, dill, salt and green pepper. Or some smoked and "forgotten" sawdust to dry for a few weeks in a salt mine! The silver carp of the Danube - and not the stinky, muddy puddle! - was made in the oven, wrapped in parchment paper, after being thoroughly cleaned on the inside, filled with the transparent blades of truffles "hunted" with Lagotto Romagnolo dogs specifically trained for years in Piedmont, Arborio rice boiled in champagne, then mixed, coldly, with Parmiggiano Reggiano flakes and slices of Sicilian lemon, immediately sprinkled with olive oil brought from Crete, where it had been cold-pressed from the fruit of trees at least 300 years old. For, well, the thin cheek with expense was held then as now!

To drink at such a fine fishery, a small glass of prickly pear was used on the tongue, which at that time was also called mead, the cool drink being made with his hand, from honey from a royal apiary, water from Izvorul Tămăduirii (“agheasma small ”) and must nectar from Samos grapes, by the abbot himself of an Athonite monastery! … If the angels also ate according to the earthly custom, at least on the Feast of the Annunciation, they would also like these dishes and chosen liqueurs, may my thought be forgiven!

FISH RECIPES from Kera Calița
KERA CALIȚA cultivates with a beautiful stubbornness the culinary habits of the past, bringing glory to long-forgotten tastes. Descendant from an old family from Calarasi, on the shores of Borca, who had the privilege of living for centuries in an area donated by the Atoateziditorul with so many abundant ponds and ponds sewn, near the Danube so rich in blessed creatures of the waters, DE JUP he wants to bring the wonders of fish dishes to the table and asks the chefs to recompose recipes on contemporary plates.

Golden carp
First, at the conclave of the cauldrons and hot ovens, a beautiful crunchy man with golden scales was called, about three and a half kilos, caught with the net by a skilful donkey, accustomed as a child to the secrets of the fool with lead tassels. This time, Kera Calița did not crave a pre-seasoned brine with large horseshoes of meat fried on a grill, rolled in coarse salt and baptized in abundance with garlic sauce, with ripe tomato juice and bell pepper, or a perfect borscht with stalks of larch floating in the enchanted pot with vinegar and well-beaten eggs, but now, in late autumn, at Lăsata Secului, just before the blessed fish sank into the mud before winter, he saw with his mind's eye sitting on a podium boiled white cabbage…

Stuffed saddle
KERA CALIȚA knows other kinds of fish dishes that can arouse your senses to leave your mouth watering. For example, the salami stuffed on a bed of rice with oriental spices, a delicacy from the old boyar courts! Salala, the cleanest fish in the Bărăgan ponds, which spends its time on the stones washed by the deep springs, has known various preparations in our traditional cuisine. Bacalbașa himself tells us about the salami depicted with scarlet crabs and mushrooms drawn in butter with white wine by the salami baked in a champagne bath and seasoned with egg yolk sauce, butter and fresh cream from the salami in panada over which Meuniere sauce is dripped - from butter, lemon juice, parsley and capers - or “Lady of the House” stew, boiled with red aubergines and vegetables, then au gratin in the oven and served with lemon (earthy version of that French “Bonne Femme”, with mushroom sauce, butter, wine white and sweet cream). The patriarch of our old kitchen also describes the “Salad of the Refined Gastronomer”, which will also inspire Kera Calița in a new culinary enterprise under the Jariștea patent. Following in the footsteps of Constantin Bacalbașa, Calița was tempted to Mediterranean filling stuffed with pikeperch stuffed with pieces also made of pikeperch - but minced - with white bread core soaked in milk and flavored with salted anchovy fillets preserved in extra virgin Sicilian oil. The beautifully cleaned and rinsed fish with apple cider vinegar is stuffed with this delicacy, it is closed with kitchen thread, it is pulled a little on each side in the hot pan sizzling from the favorite butter with salt, allspice and red pepper, doubled with noble white wine , then wrapped in greased paper, put in a pan in the oven for about a quarter of an hour, then turn another quarter of an hour on the other side…

Blind bat
Here's how to process the less smoked blind baton: 3 kg of fresh blind fillets that you roll and bake in 0.010 grams of each salt, ground black pepper, sage, fenugreek, cayenne pepper, fennel and galangal. After you have sprinkled it well with the spices, roll each piece in the shape of a thicker roll and tie it tightly with string in a culinary ritual. Place the fish rolls in a greased pan (oven) in a greased pan, covered with parchment and leave to bake for a maximum of 10 minutes after the hour. The smoker is also heated over a constant heat and the batter is left for only 15 at most 20 minutes, for the good order of the taste and the musty sturgeon in the stomach.

Carp caviar salad
His Beatitude Antim Ivireanu left the foundation of the Antim Monastery, four times a year, to go to the Most Holy Metropolitan Church, four times a year. And the plocon - Kera Calița ot Jariștea Locantă tells us - was a coffee goose and a sugar goose, and to honor the high faces of the nation's church, carp eggs were spread on large and silver plates. "For ten church faces they prepare for the first light eyelash: 300 grams of carp caviar, 500 ml of extra virgin olive oil, the juice of three lemons neither big nor small and according to the monastic tradition, with a well-greased wooden spoon , the eggs begin to rub with the oil which is poured with monastic patience, drop by drop. The secret is the same for hundreds of years, the caviar is decorated with a wooden spoon in one direction, to the right with a breath of fresh air. If by chance the caviar hardens, add a little cold mineral water and at the end, the salad being ready, sprinkle it with the juice of the three medium lemons… ”

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