Icre de Crap
The Quirky Foodster Team
Ingredients
- Carp roe — 200 g (7 oz)
- Oil, added gradually — 1/2 cup (120 ml / 4 fl oz)
- Lemon juice — 1 tbsp
- Small onion, grated — 1 (optional)
- White bread, soaked in water and squeezed dry — 1 slice
- Salt — to taste
- Crusty bread, to serve
Method
- Place the carp roe and soaked bread in a bowl and whisk together until combined.
- Gradually whisk in the oil, a little at a time, as you would for a mayonnaise, until the mixture becomes pale, thick and creamy.
- Stir in the lemon juice and grated onion if using.
- Season with salt to taste.
- Chill before serving with crusty bread.
Introduction: A creamy spread made from whipped carp roe, olive oil and lemon, a traditional Moldovan starter served with bread.
Cultural Background: Fish roe spreads have long been prepared in Moldovan and wider regional cooking as a way to use every part of the catch, whipped into a smooth, tangy spread that remains a festive-table favourite, especially around Easter.
Tips: Add the oil very gradually while whisking constantly, to help the mixture emulsify properly. Chilling before serving firms up the texture and improves the flavour.
Variations: Add a little sparkling water while whisking for an even lighter, fluffier texture. Serve garnished with finely chopped chives.
Storage: Store covered in the refrigerator for up to 3 days.
Reheating: This is a cold spread and is not reheated.
Nutrition: Per serving (approx.): 210 kcal, 6 g protein, 18 g fat, 6 g carbohydrate.
FAQs:
Q: Can I use a different fish roe?
A: Yes, other mild fish roes can be substituted, though carp roe
Q: When is this dish traditionally served?
A: It’s especially popular around Easter and other festive
- Carp roe — 200 g (7 oz)
- Oil, added gradually — 1/2 cup (120 ml / 4 fl oz)
- Lemon juice — 1 tbsp
- Small onion, grated — 1 (optional)
- White bread, soaked in water and squeezed dry — 1 slice
- Salt — to taste
- Crusty bread, to serve
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