Fish Roe Salad

In a small saucepan, boil the water, when it starts to boil, add the semolina "in the rain", mix well with the whisk and let it boil slowly for 2-3 minutes. Then turn off the heat and allow to cool slightly.

Instead of semolina, many use white bagel soaked in water and drained well - I did not have and put boiled semolina.

I used commercial herring salted roe.

Put the boiled semolina in a bowl.

I added 2 teaspoons of caviar and mixed well.

I added 2 tablespoons of oil in turn, after each I mixed well with the goal - to incorporate, like mayonnaise.

Then I added 2-3 tablespoons of mineral water - because the composition of semolina with caviar was too thick, the mineral water gave it a very good consistency, perfect to work on the salad.

And so we continued - we add a little oil, stir to incorporate and periodically add a little more mineral water.

Notice how the color and texture of the salad changes - it becomes whiter and fluffier.

And so on until you reach the desired consistency and amount - as with mayonnaise you can incorporate as much oil as you want, but do not overdo it, because the caviar no longer feels. Taste along the way, until you see that the composition is no longer salty and you like the texture.

Add the juice of half a lemon and if necessary salt, but be careful because the caviar is salty.

And ready, keep it in the fridge and serve in the morning on bread, or as a nice appetizer on the festive table - on some vol-au-vents or breads.

Good appetite!