Fish roe salad is a delicious and nutritious dish, often enjoyed as an appetizer or side. Depending on the cuisine, its preparation varies widely. Here’s a general guide to making fish roe salad:
Ingredients:
Fish roe (cod roe, taramasalata base, or any preferred type)
Olive oil (about 1/4 cup)
Lemon juice (2 tablespoons, or to taste)
Garlic (1-2 cloves, finely minced, optional)
Red onion or shallots (1 small, finely chopped)
Bread crumbs or mashed potato (1/2 cup, as a thickener)
Herbs (parsley, dill, or chives, finely chopped)
Salt and pepper (to taste)
Vegetables for garnish (cucumber slices, cherry tomatoes, or greens, optional)
Instructions:
Prepare the roe:
If using salted roe, rinse it well to remove excess salt. Peel off the membrane if present.
For pre-made taramasalata, you can skip this step.
Blend the base:
In a food processor, combine the roe, lemon juice, and a bit of olive oil.
Add bread crumbs or mashed potatoes to create a smooth consistency. This helps balance the roe’s flavor and thicken the mixture.
Incorporate flavors:
Gradually drizzle in the olive oil while blending until the mixture is creamy.
Add minced garlic, chopped onion, and a pinch of salt and pepper.
Taste and adjust:
Adjust seasoning, lemon juice, or olive oil to suit your preference.
Garnish and serve:
Transfer to a serving bowl and sprinkle with fresh herbs.
Garnish with olives
Serve chilled with crackers, pita bread, or as a dip.
Enjoy your fish roe salad!