Dish

Salată de icre

Taramasalata

Salată de icre is made by mixing fish roe with finely chopped onions and oil, usually sunflower oil. The mixture is then beaten with a fork or whisk until it becomes creamy and smooth. Some recipes also include lemon juice or vinegar for added flavor. The salad is typically served with bread or crackers.

European cuisine› Eastern European cuisine› Romanian cuisine

Appetizer

Origins and history

Salată de icre is a traditional Romanian dish that has been enjoyed for centuries. It is often served at weddings and other special occasions, and is a popular appetizer in Romanian restaurants.

Dietary considerations

Salată de icre is not suitable for vegetarians or vegans, as it contains fish roe. It is also high in cholesterol and should be consumed in moderation.

Variations

There are many variations of salată de icre, with different types of fish roe and proportions of ingredients. Some recipes use carp roe, while others use salmon or trout roe. Some versions also include garlic or herbs for added flavor.

Presentation and garnishing

Salată de icre is typically served in a small bowl or on a platter, garnished with parsley or other herbs. Some recipes also include sliced olives or lemon wedges for added color and flavor.

Tips & Tricks

To make salată de icre, be sure to use fresh fish roe and finely chop the onions. It is important to beat the mixture until it becomes creamy and smooth, and to chill the salad before serving to allow the flavors to meld together.