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Tuna salad with tuna

Tuna salad with tuna

Peel a squash, grate it and squeeze the juice. Mix with the boiled and cooled semolina.

Pour very little oil over the caviar mixture, like mayonnaise. When they start to set, add a little lemon juice. Continue with oil until it reaches the desired consistency.

At the end, add the rest of the lemon juice and mix well.

Drain the canned tuna and add over the caviar.

Peel and chop the onion or chop with a robot. Add over the caviar and mix.

No more salt should be added to the purchased eggs, as they are salty. If the eggs are not salty, they are suitable for salt.



200 gr icre salau
a medium onion
1 l oil (a bottle of oil)
juice from a lemon

Step 1: Rub the eggs a little with a fork to remove all the skin

Step 2:Pour oil over the caviar drop by drop (as in mayonnaise) and rub with the mixer on medium speed (so as not to break the caviar)

Step 3:Add finely chopped onion (or grated and squeezed)

Step 4:Continue to add oil and rub with the mixer until the composition becomes frothy


Roe salad. Mom's old recipe

Roe salad It reminds me of my childhood, when my father came from fishing very proud of his net, almost always full and my mother was waiting for him with a ready-made reply: you caught him cleaning it! We never missed the fish from food, especially since my grandparents live a few steps from a lake, so I automatically had caviar in the fridge all the time, kept in jars of salt and oil on top.
Let me tell you now my mother's recipe, which, of course, I took over too!


Taramosalata - Greek style caviar salad

There is almost no Greek appetizer without fresh caviar salad. And the recipe we propose to you today is nothing more than a Greek-style caviar salad, with olive oil and plenty of lemon juice. You can use any kind of caviar you have at & icircndem & acircnă: cod, carp, pike, etc.

  • 250 g of cod
  • 4 slices of bread without crust
  • 1 onion
  • juice from 2 lemons
  • 120 ml of olive oil
  • pepper

Soak the slices of bread in water for 10 minutes, then squeeze them.

In a food processor or mixer bowl, place the caviar, cleaned and chopped onion and half of the lemon juice and mix until you get a smooth and creamy mixture.

Drain the bread well and add it to the blender. Season with pepper and continue to mix on low speed, pouring the oil little by little, like mayonnaise. When the oil has incorporated and the caviar salad starts to thicken, taste and add the rest of the lemon juice, if necessary.

You do not need to add salt, because the eggs are already salted. Serve the caviar salad with toast.

You have to see it too.


How much oil and bread is put in the caviar salad?

I chose to show you how to make carp caviar salad and how to get a big bowl full of fine caviar salad from 100 g of salted caviar. That's why I said it's a spicy recipe. It is an old recipe, from the times of crisis in which housewives did not know what and how to cook. In the past, eggplant salad was boiled with boiled pumpkin or chestnut puree with dried beans boiled and sifted. Such were the times & # 8230

If you have fresh caviar: they must be separated from the membrane that joins them (they are passed through a sieve with large holes) and then salted in abundance. Place in a closed container and refrigerate where it lasts 2-3 months. You can prepare them immediately if you don't feel like it.

I used a jar of Negro 2000 salted carp caviar (bought from Selgros or other supermarkets).


Caviar salad with onions

Pour the caviar (set aside a tablespoon of caviar) into a large bowl and rub them with two tablespoons of oil with a wooden spoon. You can do this in a bain-marie, so that it can open more easily. When they fall apart, you realize they are turning white.

Take the bowl off the heat (from bain marie) and mix the caviar further with the mixer, at low speed. Add oil little by little and do not add until the previously added amount has been well incorporated. After you have finished rubbing the caviar with oil, add the spoon of caviar kept at the beginning and mix well, then add the chopped onions together with the lemon juice.

You can keep them in the fridge for up to a week (in the last days, the salad smells before you eat it - it also depends on the fridge if it can last that long).

When serving, you can garnish with thin slices of radish, parsley or capers or olives, as you like.


Fish caviar salad

Duration: 30 minutes
Complexity: average
Ingredient: 50 g of caviar, 1/4 liter of oil, 1-2 tablespoons of lemon, 4-5 tablespoons of water, a teaspoon of grated mustard.

Method of preparation:
Fresh caviar, without washing, salt a little, leave for 2-3 days in the refrigerator and then cook. In the freezer they can be stored in this bag in the bag for a long time. The fresh caviar is put in a bowl, together with a teaspoon of lemon juice or 5-6 drops of vinegar or a teaspoon of grated mustard, beat well with a fork and then start pouring oil to bind. They do not put bread or semolina, because it changes their taste and appearance. The sour substance quickly emulsifies the oil, thus avoiding its separation. The oil is poured just like mayonnaise, into a thin thread, beating continuously with a fork. When they become too hard, add a teaspoon of cold water, which softens them, better incorporating the oil. The sour substance whitens them and makes them fluffier. Gradually add 4-5 tablespoons of water, which softens and multiplies them. You can also add finely grated onions, to taste.

The salad is placed on a plate, garnished with olives, thin slices of donuts and slices of lemon with a notched edge.


Recipe of the day: Tuna salad with green onions

Tuna salad with green onions from: tuna, celery, pickles, onions, green onions, parsley, lemon, pepper, salt, red pepper, mayonnaise.

Ingredient:

  • 2 cans of tuna
  • 1 stalk of chopped celery
  • 2 1/2 tablespoons chopped pickles
  • 2 1/2 tablespoons chopped onion
  • 1 1/2 tablespoons chopped green onions
  • 1 1/2 tablespoons chopped parsley
  • 1/2 tablespoon lemon juice
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon salt
  • Red pepper
  • 3 tablespoons mayonnaise

Method of preparation:

Drain the tuna and chop with a fork in a large bowl.


Add all the ingredients to the bowl with the tuna except the mayonnaise and mix.


Add the mayonnaise and mix gently until all the ingredients are combined.
Serve immediately.


How do we prepare the tuna salad recipe?

We turn the tuna in a container, then we add the chopped pepper, the corn, the onion, we add the pepper, while we take with three fingers, a pinch of salt. Then add a tablespoon of vinegar or lemon juice.

Mix everything very well, then taste and adjust the taste, if necessary, you may need salt, vinegar, pepper.

Line a bowl with lettuce, then add tuna salad over it.

That's all, in 15 minutes everything is ready and can be enjoyed with great appetite.

I'll leave the video recipe below. I highly recommend you to try it.

It is made extremely simple, it is perfect to be served during festive meals, but it can also be served very well at a family meal or it can be packaged.


200 gr icre salau
a medium onion
1 l oil (a bottle of oil)
juice from a lemon

Step 1: Rub the eggs a little with a fork to remove all the skin

Step 2:Pour oil over the caviar drop by drop (as in mayonnaise) and rub with the mixer on medium speed (so as not to break the caviar)

Step 3:Add finely chopped onion (or grated and squeezed)

Step 4:Continue adding oil and rub with the mixer until the composition becomes frothy


Soy caviar salad (fake caviar)

When you're craving caviar, but you're fasting or want a vegetarian version of caviar salad, this soy caviar recipe is perfect. They are easy to make, just like regular caviar salad and you don't have to wait for release so you can enjoy a slice of caviar with vegetables, be they vegetables.

  • 250 g soy
  • 250 ml oil
  • 1 small onion
  • salt
  • pepper
  • lemon juice

Moisturize soybeans in cold water and leave them for a few hours or ideally overnight.

Drain the water and boil them like beans, in salted water, until they are soaked. Drain the water, but keep a cup in case you need to dilute them.

Put the soy in the blender and mix until you get a paste. Start adding the oil gradually, like mayonnaise, stirring constantly. When you have finished incorporating the oil, season with salt and pepper, add the lemon juice and finely chopped onion and stir until incorporated.

Serve the soybeans with toast. Good appetite!

You have to see it too.


Video: Tuňákový salát s cizrnou, grilovanou zeleninou a chlebovými krutony (October 2021).