Romanian Fish Roe Salad

While it’s readily available in stores as a ready-made product, the homemade version always tastes better. Romanian roe salad is typically made using carp, herring, or pike roe, which are mixed with oil, semolina, sparkling water, and a squeeze of lemon until they form a creamy consistency.

Recently, trout roe has also become a popular choice, although it is more expensive and harder to find. A common variation includes finely chopped onions, which enhance the flavor of the salad, so feel free to add them.

As shown in the pictures, I’ve served the fish roe salad in tart shells, which are perfect for dinner parties and events. Traditionally, however, roe salad is enjoyed on toast, paired with fresh bread and tomatoes.

Ingredients

• 300 ml milk
• ½ teaspoon salt
• 50 g semolina
• 50 g carp roe
• 100 ml sunflower oil
• 100 ml sparkling water
• freshly squeezed lemon juice (to taste)
• tart shells (optional: you can also serve the salad directly from a bowl)
• 1/2 finely chopped onion (optional)

Instructions

• Heat the milk in a saucepan. When it starts to boil, add the salt and semolina, stirring constantly with a whisk. Cook until the mixture thickens, then let it cool completely.
• Transfer the cooled semolina mixture to a bowl and mix in the fish roe.
• Gradually add the sunflower oil and sparkling water, alternating and pouring in a thin stream while mixing continuously.
• Add freshly squeezed lemon juice to the mixture, adjusting the amount to taste for a bright and tangy flavor.
• The final mixture should have a dense and creamy texture.
• Serve the fish roe salad with bread, or use it to fill tart shells or slices of bell pepper for an elegant presentation.