June 10, 2012

Caviar Spread (Icre)

If you like caviar, you would probably like this spread also.

This is one of the spreads that  would customarily be serve at a Romanian's party or at dinners, as one of the appetizers before the main course.

It is very easy to make. There is no cooking involved...well, except if you are adding the crème of wheat, that needs to be cooked first...simple and great little spread for fish lovers and otherwise.



 2 (rounded) tbsp. carp caviar (I used Krinos brand)
 3 tbsp. crème of wheat*, optional
 1/2 to 1 cup vegetable oil
 1-2 tbsp. lemon juice
 1/4 to 1/2  cup mineral water
 2-3 green onions, finely chopped
 Black olives, for garnish
 Baguette, sliced

Place 2 rounded tablespoons of caviar into a small mixing bowl. Using a mixer on medium/low spead, ( I used a hand held one) slowly beat in the oil until thickens, (like a mayonnaise).

Mix in the lemon juice (start with less; you can always add more, or taste it so you don’t add too much) and enough mineral water to obtain a light and fluffy spread. ( If thinned too much, just beat in more oil until thickens again).

Stir in the finely chopped green onions.

Place it in a serving bowl. Garnish with black olives.

To serve, place it on the table  along with a basket of sliced banquette, half buns or toasted bread slices.

Creme of Wheat is sometimes added to the caviar as a filler and to make it less salty. If you are using crème  of wheat, pour water in a small pot; bring it to boil; add crème of wheat and cook until thickens. Set aside and cool completely. Mix with the caviar and then slowly mix in the oil.

Leia’s Culinary Treasures

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