Before preparing this salad, I had read on the internet that its composition also includes bread crumbs or semolina soaked in milk. I never used it because I thought it tasted like caviar and lost its flavor.
- 50 gr of fish (carp or crucian)
- 2 tablespoons lemon juice
- 3 tablespoons mineral water
- oil (about 300-350 ml oil)
- 1 onion
Preparation time: less than 30 minutes
RECIPE PREPARATION 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 put the onion on a grater and incorporate it in the caviar salad. They can be decorated with green olives, parsley or onions.
Mineral water makes salad more frothy.
Lemon juice whitens caviar.