This dip is common throughout the Mediterranean region. It is easy to make and great for parties. Some recipes call for the addition of white bread soaked in milk, probably to stretch the recipe, but this is unnecessary.
small onion, minced
cup carp roe
1/2 cup mild tasting olive oil
of one large lemon
tsp. cold water
salt to taste, if needed
roe and onion in a bowl and beat until blended, preferably with the whip
attachment of a mixer. With the mixer running, slowly add the oil in a small
stream. Keep beating until all the oil is used. Add lemon juice and beat. Add
water to lighten; beat an additional minute. Since most commercial fish egg
products are salted, only add additional salt if needed. Chill and serve with
bread. Makes about 3 cups.
© Mother Linda's
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