A traditional typical Romanian excellent apetizer...

Traditional Romanian Roe Salad / Spread (Salată de icre)

INGREDIENTS

1. 2 1/4 cups (600 ml) salted fish row (carp or other)
2. 6 cups (1.5 L) extra virgin olive or canola oil
3. 100 - 150 ml mineral water (carbonated)
4. 2 medium onions, finely chopped (optional)
5. 1/2 cup (125 ml) neutral (flavorless) carbonated mineral water
6. 1/2 cup (125 ml) pure lemon juice (from squeezed lemons or Sicilia® style)

PREPARATION (Roll mouse over icons below to see enlarged images)

1. Take the roe out of the refrigerator and leave to rest at room temperature for 30 minutes.
2. Place the row in a large glass bowl. With a 2-whisk hand mixer, mix the roe at low speed in all directions for 5 minutes. The roe will change color and begin to bind.
3. Add the oil all over the roe, a few spoonfuls at a time, in a thin stream, while continuing to mix. If necessary, use a silicone spatula to bring the roe and oil that drips down the sides to the middle.
4. After adding a quarter of the oil, add a quarter of the lemon juice. Continue mixing. The roe will tighten a little.
5. Then add gradually a quarter of mineral water and continue mixing. The roe becomes creamy again.
6. Repeat the last 3 steps in order, until the end of the oil, lemon juice and mineral water.
7. At the end, if desired, add the chopped onions and mix gently with a wooden spoon, until uniform.
8. Place in serving dishes and, if desired, garnish with olives or small pieces of shallots. Cool for at least 2 hours in the refrigerator. Serve as an appetizer with toast or fresh baguette.