Romanian Fish Roe Dip-salata de icre

Ingredients:

1, ½ tbsp carp fish egg

1 finely chopped onion

200 ml sunflower oil

1 small lemon

5-6 tbsp semolina flour

a bit of sparkling mineral water

Preparation:

First make a small polenta from water and semolina flower. Let it cool down.

In a food processor or in a bowl add the carp fish eggs, add one or two spoons of already cooled down polenta sprinkle some lemon juice over it and start mixing pouring oil little by little. Keep stirring and pouring oil and when the content becomes too thick lemon juice and few drops of sparkling water. Keep doing it till you have the desired quantity. Taste it from time to time and if your carp fish eggs where stored in salt do not add any more salt. The result should be a thick dip spread. Now add the chopped onion and mix it in with a spatula. Put the dip in a bowl with a lid on and let it in the fridge for few hours before serving it. Taste better the 2nd day.

Bon Apetite!