RFCJ RECIPE ARCHIVE
Posted by : Ruth Fish-Roe Caviar Spread - pareve
This is from an old column by Zillah Bahar in the Jewish Bulletin of Northern California. Suzy David, author of "The Sephardic Kosher Kitchen" (Jonathan David Publishers; 1984), is highly regarded in Israel. Ruth FISH ROE CAVIAR SPREAD ~~~~~~~~~~~~~~~~~~~~~~ Serves 6 as an appetizer 1 medium potato, peeled and quartered 1 slice stale white bread, crust removed 4 ounces carp or shad roe, fresh or canned (available in Greek or Balkan grocery stores) 1 cup light vegetable oil juice of 1-1/2 lemons 1/4 cup soda water 1 medium Spanish onion, minced In a small pot with a tightly fitting lid, place 1 quart of water. Boil the water and add the potato. Return to a slow boil and continue cooking the potato until it is cooked through, about 15 minutes. Set aside to cool. In a small bowl, add about 1 cup of water. Place the bread in the water to soak until soft. Remove the bread from the water and squeeze out the excess water. Shred the bread into the bowl of an electric mixer. Add the potato. Place the fish roe in a strainer. Rinse with running water to remove some of the salt. Add the roe to the bread and potato and mix together with a fork. Attach the bowl to the mixer and mix on a slow speed. Add the oil gradually, as you would for mayonnaise. When half the oil has been incorporated, add the lemon juice. Continue to blend the remaining oil to produce a mayonnaise-like consistency. Transfer the spread to a storage container with an airtight lid. Mix in the soda water. Chill in the refrigerator until ready to serve. The spread keeps up for a week. Serve in a bowl topped with the minced onion and accompanied by pita bread or wedges of toast.
