Ingredients:
- 100g salted white fish roe
- 250 ml oliveoil
- 1/2 lemonjuice
- salt
- 1-2 tbsp lukewarm water
- 2 tbsp onionjuice
Important: alle products should be in room temperature!
Add 2/3 of the caviar und 1 tbsp water in a mixing bowl and mix it short. Slowly mix now the olivenoil with very small spurt. The emulsion should become thick like a mayonaise.
Folt in the Salt, lemonjuice, onionjuice and the rest of the caviar. Garnish and serve with rosted breat.
Thick, creamy dip made from olive oil, fish roe. It’s usually served as mezze dish or as an hors d’oeuvre.PS: Clots the cream, the ingredients are to cold or you add the oil to fast.
