Caviar from Semolina and Kelp
Description
From tomato juice with the addition of semolina and marinated sea kale, you get excellent "caviar." At first glance it looks very similar, and you can't tell the difference in taste! An indispensable item for a Lenten or vegan menu.
Instructions
- 1
Step 1
Prepare all ingredients from the list for making caviar from semolina and seaweed.
- 2
Step 2
Pour the tomato juice and vegetable oil into a saucepan or sauté pan, add salt to taste, stir, and bring to a boil.
- 3
Step 3
When the tomato juice comes to a boil, add all the semolina at once and stir vigorously right away so that no lumps form.
- 4
Step 4
With constant stirring, cook the semolina. Heat — minimum. Cook for a couple of minutes until thickened.
- 5
Step 5
If necessary, rinse the sea kale, then finely chop it with a sharp knife.
- 6
Step 6
Add the chopped seaweed to the semolina porridge.
- 7
Step 7
Mix the caviar, adjust to taste, and add pepper. Done!
- 8
Step 8
The caviar made from semolina and seaweed can be served either hot or cold.
- 9
Step 9
Enjoy your meal!