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In Romania this is made with the roe of a carp or a pike, but if these are unobtainable, cod's or herring's roe would do as well.
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| What You Need: |
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As much hard roe as required for the number of people to be served
Juice of 1 lemon
A thick slice of crustless bread
A little milk and water
Olive oil, equivalent amount
Salt and pepper
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| How To Cook: |
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1. Take the hard roe, put it in a bowl, and mix it well with a stainless fork to get out all the fibers.
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2. To about ˝ pound of roe you will need almost a teacup of olive oil, half a lemon and a thick slice of crustless bread, soaked in milk and water.
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3. Squeeze the bread, flake it, or better still, pass it through a fairly large sieve before adding it to the roe.
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4. Season. Beat the whole mixture well.
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5. Add the oil in very small quantities at a time, as for mayonnaise.
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6. Beat with an electric mixer if you have one, or with a fork.
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7. The mixture should come out fluffy, but stiff like whipped cream or the white of an egg.
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8. Lemon juice can be added, according to taste.
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9. This can be served as an entree, garnished with olives, or on small croutons for cocktails.
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