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Caviar salad with onion

Caviar salad with onion


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Peel a squash, grate it and squeeze the juice.

In a bowl put the eggs and the boiled semolina and mix well. Add oil little by little, like mayonnaise and mix continuously.

When they start to bind, add a little lemon juice and continue mixing, adding oil.

When they have reached the desired consistency, add the rest of the lemon juice and mix well.

Cut the onion into small pieces or grate it and add it to the caviar salad. Mix well.

If the caviar has not been salted, add salt.


1. Break the bread into pieces and sprinkle them with milk, then crush it with a fork.
2. Put the caviar in a steamer and keep them until you can mix them.
3. Add the caviar over the bread, a little lemon juice and mix them well with a wooden spoon until the caviar breaks.
4. Gradually add oil and stir continuously. Add oil until the composition becomes consistent. At that time, add a tablespoon of mineral water, and then pour oil until it becomes a thick salad. Repeat the process with mineral water and oil 5 more times. At the end, the eggs must be on the spoon.
5. Season the caviar with salt, pepper, finely chopped onion and lemon juice.
6. Place the salad in a bowl and decorate it to your liking with olives and pickles.

This is the recipe for Roe salad. It's easy to prepare, isn't it?


Peach caviar salad

The news that the pike caviar salad from Tulcea has received the national protection of quality systems, according to European and national legislation, made us propose you today a tasty caviar recipe.

For the caviar salad you need the following ingredients: fish caviar (pike), oil, mineral water, lemon, finely chopped onion and salt (and boiled semolina, optional). For a quantity of eggs ½ from a 400g jar, you can use ½ liters of oil, 1 large lemon and 1 medium onion.

Preparation: The eggs, washed and cleaned, are rubbed with a drop of salt in a bowl, then left to cool for at least 24 hours. Remove from the refrigerator and gradually mix with the oil and then with the lemon juice. After obtaining a homogeneous paste, mix with grated or finely chopped onion.

For more caviar, add more oil. If you think the composition is too compact, you can add a drop of mineral water.
In the case, not at all rare, in which the composition is cut, it is repaired as follows: remove in a bowl 2 tablespoons of beaten caviar composition with oil and mix with lemon juice. Gradually add the chopped caviar and mix until the consistency of the mixture resumes. And so on until we repair the whole composition.


Peach caviar salad

The news that the pike caviar salad from Tulcea has received the national protection of quality systems, according to European and national legislation, made us propose you today a tasty caviar recipe.

For the caviar salad you need the following ingredients: fish caviar (pike), oil, mineral water, lemon, finely chopped onion and salt (and boiled semolina, optional). For a quantity of eggs ½ from a 400g jar, you can use ½ liters of oil, 1 large lemon and 1 medium onion.

Preparation: The eggs, washed and cleaned, are rubbed with a drop of salt in a bowl, then left to cool for at least 24 hours. Remove from the refrigerator and gradually mix with the oil and then with the lemon juice. After obtaining a homogeneous paste, mix with grated or finely chopped onion.

For more caviar, add more oil. If you think the composition is too compact, you can add a drop of mineral water.
If it is not uncommon to cut the composition, it is repaired as follows: remove in a bowl 2 tablespoons of beaten caviar composition with oil and mix with lemon juice. Gradually add the chopped caviar and mix until the consistency of the mixture resumes. And so on until we repair the whole composition.


Pike caviar salad

Pike caviar salad & # 8211 Of all the water caviar, pike caviar is the best for me. How they crack between their teeth and how they look like delicate pearls. Like their taste.

I don't use the mixer for peach caviar salad just to keep the berries as intact as possible. For carp, for example, I do not have this concern.

It is important to know, however, that they must be purchased from safe sources and are never prepared fresh, ie fresh from the fish. Salt / freeze to make sure we destroy any parasites.

Fresh, we take them out of their bag, we clean them well of the skins, we wash them in a thick sieve and we salt them properly. We leave them in the fridge, covered with a thin layer of oil for a few days. 2-3 days in the refrigerator. If we want to keep them in the fridge for longer, we salt more. About 20 g per 100 g of caviar. Later, when using, we will desalt them, keeping them in water for about 5 minutes, then drain well in a thick strainer or gauze. We can also put them in the freezer, where they keep for several months.

For a regular serving bowl, the quantities are below.

You can also use other caviar, but be aware that not all of them are edible. And others, no, are served as such, without the addition of oil, such as black or salmon, for example.


- 150 g of caviar
- 3 tablespoons gray
- an onion
- 75 ml of oil
- lemon juice

1. Boil the semolina with water and then set it aside.

2. Put the eggs in a double gauze and leave them in cold water for 2 hours, changing the water every 30 minutes.

3. Take them out of the gauze, put them in a bowl, add the boiled semolina and finely chopped onion.

4. Mix well, add oil according to the pattern of mayonnaise and lemon juice to taste.

5. Cand eggs they are well mixed, you arrange salad on a plate and decorate it with greenery.


Caviar salad with tuna

I like caviar, but I haven't tried to make it at home so far. I can say that this attempt was successful and a very tasty salad came out. In addition, it does not contain food additives and has a small amount of oil (compared to other recipes). I wanted to use olive oil, but it can change the taste of caviar and that's why I used sunflower oil.

Fish and fish products are very healthy and this salad can make an important contribution to maintaining the health of the body.

However, this food contains a large amount of salt and you should not eat more than one serving a day.

Ingredients for ten servings of caviar salad
& # 8211 80 grams salted caviar (any type)
& # 8211 160 ml sunflower oil
& # 8211 two small onions
& # 8211 ½ big lemon
& # 8211 1/3 preserve tuna pieces
& # 8211 5 slices wholemeal bread (about 100 grams)
& # 8211 200 ml sweet milk
& # 8211 ½ dill link (leaves only)
& # 8211 green onions (optional)

How to prepare caviar salad with tuna
Soak the wholemeal bread (without crust) in sweet milk.

Mix the caviar with the tuna and grated onion on a small grater.

Gradually add the bread soaked in milk (after it has been squeezed well).

Gradually add the oil and lemon juice (the easiest is if you use a mixer).

Finally, after you have added the oil and lemon juice, the caviar salad should be firm.

Chop the dill, add and mix. You can also add a little green onion when serving.

Refrigerate in containers with lids. Tuna caviar salad can be stored for 3-4 days in this way.

Watch out for the caviar used because I was unlucky enough to buy some very salty (14-15% salt) and I was only able to eat the caviar salad after two days.

It is recommended that caviar salad not be eaten immediately but the next day.

The nutritional values ​​in the table above do not include wholemeal bread on which the eggs are placed.

Costs
The costs for 10 servings of tuna caviar salad are about 10-12 RON (2015 prices).

How to serve
Serve with wholemeal bread and green onions.


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Comments:

  1. Antinous

    Yes, it sounds tempting

  2. Fauzuru

    I must tell you you are on the wrong track.

  3. Bishop

    You, probably, were mistaken?

  4. Odero

    It is very a pity to me, I can help nothing, but it is assured, that to you will help to find the correct decision. Do not despair.



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