Tarama caviar

Submitted by enr on 01 Dec 2002
100 g of caviar
1 liter vegetable oil
1 lemon or 1 tsp (5 g) tartaric acid
100 g of white bread or muffin
Tarama caviar
Photo added on
Photo author
Caviar is cleaned from the skins, place in porcelain, glass or enameled pot and rub for 15-20 minutes with a wooden spoon while adding a trickle vegetable oil. Vegetable oil should be at about 15 * C, which is best obtained emulsion. If you add a lot of vegetable oil once, caviar is crossed. If caviar thicken much, add a little cold soda. The defeated caviar taste with lemon juice or tartaric acid. If consumed immediately to it can add finely chopped onion and muffin previously soaked in milk. Finished caviar garnish with olives, green, lemon slices. Store in a covered container at 3-5 * C. The rugged caviar is corrected as follows: dry container flush with albumen in it in a continual stroke added a bit of rough caviar.
1 user
01 Dec 2002


Male, very tasty. To eat and plate.

With thanks for the recipe - I'm doing it long and my family likes this dish!

I never tried to do roe-spread, but I think that the implementation of the recipe is easy, so surely will try!