Caviar from Semolina in Herring Brine
Description
The recipe won't take much time. None of your family or guests will guess what such a colorful and tasty appetizer is made from—everyone will think it contains salted or pickled herring. The shelf life of this dish is 2–3 days if kept refrigerated. Serve with herbs and sauce.
Instructions
- 1
Step 1
Prepare the specified ingredients. If onion is present in the herring brine, do not remove it—add it to the kazan together with the brine. If there is no such vegetable in the brine, use fresh onion, grating it on a fine grater into the already boiled roe after peeling and rinsing it first.
- 2
Step 2
Pour warm water and brine into the kazan, add salt, tomato paste, and vegetable oil. If desired, add a bay leaf. Bring the liquid in the kazan to a boil.
- 3
Step 3
In a thin stream, sprinkle the semolina into the liquid, having first reduced the heat. Immediately stir the contents of the container so the semolina does not clump.
- 4
Step 4
Stir the contents of the kazan over minimum heat until the caviar pulls away from the sides of the container. Turn off the heat. Remember that the less oil there is in the caviar, the more uniform it will be, and vice versa. Cool the dish in the refrigerator or in a cold place.
- 5
Step 5
Serve the mock caviar made from semolina in herring brine at the table together with black or rye bread, sprinkled with chopped green onion or fresh herbs.