| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Omani | Appetizers, Romanian | 1 | Servings | |
INGREDIENTS
| 1 | pt | Prepared roe |
| 1 | pt | Oil |
| Pepper, to taste | ||
| Lemon juice, to taste | ||
| Large onion, grated | ||
| 2 | Slices white bread, soaked | |
| Salt |
INSTRUCTIONS
Clean fresh Carp roe(eggs) of all membrane and salt well. Place in enamel or porcelain bowl and cover, keep in basement or cool place for 2 to 3 days, or until roe acquires an orange color. Place in a mixer and beat well, adding oil a little at a time, until it is all absorbed. Soak bread in milk. Add soaked bread, onion, lemon juice, pepper and continue beating until light and fluffy. Keep refrigerated. Serve on crackers or thin rye bread. This is like a poor-man's caviar, though I prefer salmon eggs to carp. And yes, crap is the romanian word for carp! Posted to recipelu-digest by GramWag <GramWag@aol.com> on Mar 18, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 3918
Calories From Fat: 3857
Total Fat: 436.3g
Cholesterol: 0mg
Sodium: 296.3mg
Potassium: 250.1mg
Carbohydrates: 16g
Fiber: 2.5g
Sugar: 6.7g
Protein: 1.6g