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Fluffy caviar salad

Fluffy caviar salad

Step 1: Boil water with a pinch of salt, when it starts to boil add the semolina and mix until it thickens, then leave to cool.

Step 2: Mix the eggs and add lemon juice, a tablespoon of semolina and a tablespoon of oil, until they increase in volume.

Step 3: When the salad starts to thicken, add mineral water.

Step 4: Finely chop the onion and add it to the salad, season with salt and leave in the fridge.

Great appetite!


Carp caviar salad & # 8211 my first try

One day I asked my mom to let me make the caviar salad and, surprise, they came out first! My family was very pleasantly surprised and, fortunately, I ate about 2 slices of caviar bread. Since that day, I have made caviar salad and I can honestly say that it has never been cut.

As mommy said, the recipe for carp caviar salad is very simple, but we have to be patient and pour the oil gradually, little by little. For carp caviar salad, Unisol oil from freshly harvested seeds is the best choice. Available in limited edition stores, it is 100% natural, obtained from the first seed press and refined to keep the balance between taste and smell

I also have a surprise for you! The first 10 people who will leave a comment on this recipe will receive Unisol oil from freshly harvested seeds, in a limited edition in autumn.

Carp Caviar Salad - Ingredients (4-6 people)

  • 100 g of carp caviar
  • 50 g white bread core (weighed after softening and squeezing well)
  • 300 ml Unisol sunflower oil from freshly harvested seeds
  • 6 tablespoons carbonated mineral water
  • 2-3 tablespoons of lemon juice
  • 1 small onion, finely chopped

Carp caviar salad - Preparation

  • Soak 1-2 slices of white bread, peeled, in cold water.
  • Put the carp caviar in a bowl (I used already cleaned and salted caviar) and mix them for 1-2 minutes.
  • Over the caviar, add 50 g of well-squeezed bread crumbs and mix for another 1-2 minutes, or until you get a homogeneous paste.

  • We start to gradually add, little by little, the sunflower oil. Attention, if we add a lot of oil at once, the caviar salad will be cut. So, we add it with great care and patience, say 1-2 tablespoons at a time.
  • We mix continuously, and after the caviar salad turns light in color, we start to alternate the oil with the lemon juice.
  • When the consistency of the salad becomes too dense, add mineral water, 2 tablespoons at a time and mix until the salad becomes fluffy.
  • Add the finely chopped onion and mix until well incorporated into the salad.

  • The final carp caviar salad must keep its shape if we decide to put it on the small pieces of bread.

How to repair cut eggs?

There are many ways you can fix a cut caviar salad. First of all, to avoid this, I repeat, the oil is added to the thread, little by little. But if you happen to add too much oil and the salad is cut, here's how you can fix it.

  1. Add 1 teaspoon of boiling water and mix until the salad binds. Mom used this method on my neighbor's sliced ​​salad.
  2. In a separate bowl, prepare a new portion of caviar salad and gradually add over it, spoon by spoon, chopped caviar salad. Mix until the salad becomes fluffy and bound.

Do not forget! The first 10 people who will leave me a comment on this recipe will receive the wonderful Unisol first press oil.


Caviar salads

Deltaica caviar salads - Healthy traditions are prepared according to old Danube recipes, family heritage of the founders of the Miadmar company. The preparation methods are 100% manual and comply with European production standards

There are 4 main elements that go into the recipes of Deltaica caviar salads - Fish caviar, sunflower oil, carbonated water and lemon juice.

The short shelf life, between 12 and 16 days, depending on the season, confirms the superior quality of the products and their preparation without preservatives, dyes or additives.

The products are made from fish caught by Miadmar Fishing in the Danube Delta or the Black Sea and correlate a sustainable production chain -

from fishermen to processing and then to the consumer, in order to support fishing communities and the natural and healthy tastes of fish.

The products are sold under the registered trademarks Deltaica - Healthy Traditions and Miadmar, some with the BIO specification, others with the specification Traditional Products or products with Protected Geographical Indication.

"Deltaica" salad with herring caviar

“Deltaica” salad with herring and onion caviar

Tulcea pike caviar salad

Peach caviar salad is the most representative product of the Danube Delta, being indispensable in all the fish feasts in the area. The original recipe is Greek (taramasal.

"Deltaica" salad with pike and onion caviar

Pike caviar salad is the most representative product of the Danube Delta, being indispensable in all the fish feasts in the area. The original recipe is Greek (taramasal.

Traditional salad with carp caviar

It is the most representative product of the Danube Delta, being indispensable from all the fish feasts in the area. The original recipe is a Greek one (taramasalata) and was put in v.

"Deltaica" salad with carp and onion caviar

Carp caviar salad is the most representative product of the Danube Delta, being indispensable in all the fish feasts in the area. The original recipe is a Greek one (taramasalata).

0729.995.529
[email protected]
Str. Viticulturii, Nr. 2, Tulcea

Deltaica is a brand of fishery gastronomic products made on the basis of traditional deltaic recipes, with resources from the Danube Delta and the Black Sea, caught responsibly, with respect for nature.

Announcement regarding the signing of the financing contract dated 03.04.2018 entitled "Modernization of the fish processing unit".

SC DELTAICA SEAFOOD SRL, headquartered in Tulcea, str. Viticulturii, no. 2, Tulcea county, registered at Reg. Trade under no. J 36/72/2002, CUI RO 14688717 announces the beginning of the financing contract no. 120 / 03.04.2018 entitled "Modernization of the fish processing unit" financed by the Operational Program for fisheries and maritime affairs 2014 - 2020 concluded with the Ministry of Agriculture and Rural Development through the Managing Authority for POPAM, as authorizing officer.

The total value of the project "Modernization of the processing unit over" is 4,607,805.86 lei, of which the Managing Authority for POPAM grants a non-reimbursable financing of 1,939,165.99 lei, equivalent to 50% of the total eligible value approved. The duration of the investment implementation is 24 months.

Announcement regarding the signing of the procurement contract "Acquisition of specialized computer system for the food industry".

SC DELTAICA SEAFOOD SRL with its registered office in Tulcea, str. Viticulturii, no. 2, Tulcea County, registered at Reg. Trade under J36 / 172/2002, CUI RO 14688717, announces the signing of the contract no. 5014 / 15.10.2019, amounting to 325316.39 lei without VAT, with the supplier CSB - System Romania SRL with its registered office in Brasov, Romania, str. Dobrogea, no. 12, registered at Reg. Trade under J08 / 134 / 11.02.1998, CUI RO 8957642.
Text published on 17.10.2019


Homemade caviar salad

I propose a homemade caviar salad recipe, much tastier but also healthier than the commercial ones.

Thus for its preparation we need the following ingredients:

The first step in preparing the salad is to prepare the semolina because we need it cold, so put water to boil with a little salt, then gradually add the semolina in the rain, stirring constantly so as not to form lumps. When it is ready, leave it to cool. The onion is put on the carrot grater to be very fine, it doesn't have to feel physically in the salad, we just need its taste.

That being said, we start preparing the salad: put the caviar in a bowl and mix it with a wooden spoon, adding a little oil, just like mayonnaise, until we notice that the caviar has doubled in volume, then we add a spoonful of cold semolina. , the same is added to the oil, at which point we can afford to introduce the mixer, it will help us to get a fluffier texture of the salad. Mix well until all the semolina and oil are incorporated, add the onion and lemon juice. Be careful not to add salt, the eggs may already contain salt. If you think that the consistency of the salad is too thick, you can add a little mineral water. I recommend serving it after it has been cold for 1-2 hours!



You can serve it with a fresh homemade bread and a few meaty olives will delight the senses of this salad and I assure you that you will give up the ready-made caviar.


  • 75 g chia seeds
  • 100 ml water
  • salt to taste (I used Himalayas)
  • juice of half a lemon
  • 1 small chopped onion
  • 75 ml linseed oil

In a bowl put the chia seeds, water, lemon juice and salt. Stir for 2-3 minutes until all the liquid is absorbed.

Then add the chopped onion, flaxseed oil and mix well until incorporated.

I ate the caviar with tomatoes and whole crackers. An extremely tasty and healthy combination.

Good job and good appetite!

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The secret of the best caviar salad, revealed by chefs. How to prepare fluffy and without cutting

Homemade caviar salad has always been different from commercially purchased. But not all housewives dare to cook it at home, due to the high risk of caviar salad being cut. There is a secret that chefs reveal with great difficulty.

No chef is willing to reveal the secret that makes caviar salad not cut and fluffy and tasty. With great difficulty, some of them reveal this small ingredient that should not be missing when preparing the salad.

"It's a tablespoon of mineral water, which is added from time to time, while mixing the caviar well with oil and the juice of half a lemon", explains, finally, an experienced cook.

"The eggs are very pretentious, but for more safety they can be made with semolina or fresh bread," she explains. "About two tablespoons of semolina are boiled in water, without any added salt or anything. Make a stronger semolina and let it cool ", she continues.

The eggs are first passed through a sieve to choose the skins. If they are salty, it is good to leave them in the water a little first, in order to desalt them. Put the boiled and cooled semolina in a bowl, then add the caviar and mix, slowly, with a spoon or a mixer and add oil little by little, as in mayonnaise. In order not to cut, add a tablespoon of mineral water from time to time, which will make them even fluffier.

Add a little oil constantly and mix continuously, so that at 50 grams of caviar you can use a maximum of 350 ml of oil, so as not to become too oily.

At the end, add the juice of half a lemon, which will give them a less oily taste. You can also add grated and squeezed onions at the end.


Caviar salad with onions

Roe salad is a great holiday appetizer, or when you have guests. It is easy to make, from ingredients to & icircndem & acircnă and, unlike the ready-made one, from stores, there is the advantage that you know exactly what you put & icircn in it.

Homemade caviar salad is healthier, much tastier and you can adapt it to your own tastes. For example, if you don't like onions or you like it sourer, you can add more lemon juice.

It is ideal on fasting days for fasting fish. You can prepare it from any kind of caviar you like, fresh or from mazagin.

  • 350 ml oil
  • 100 g of caviar (carp or herring)
  • 1 finely chopped onion
  • the juice of half a lemon
  • 4 tablespoons breadcrumbs
  • 100 ml of mineral water

Put the caviar in a bowl and start mixing with the mixer. Add the oil little by little, continuing to mix until the eggs begin to whiten. Add the breadcrumbs and continue to pour in the oil.

Add the lemon juice, mineral water and pour a little oil until you finish it or until the caviar salad has reached the desired volume. If the salad is too thick, add a little more mineral water.

At the end, turn off the mixer, add the chopped onion and mix with a spoon. You can also add mineral water if the salad is too "thick".

You have to see it too.


Taramosalata - Greek style caviar salad

There is almost no Greek appetizer without fresh caviar salad. And the recipe we propose to you today is nothing more than a Greek-style caviar salad, with olive oil and plenty of lemon juice. You can use any kind of caviar you have at & icircndem & acircnă: cod, carp, pike, etc.

  • 250 g of cod
  • 4 slices of bread without crust
  • 1 onion
  • juice from 2 lemons
  • 120 ml of olive oil
  • pepper

Soak the slices of bread in water for 10 minutes, then squeeze them.

In a food processor or mixer bowl, place the caviar, cleaned and chopped onion and half of the lemon juice and mix until you get a smooth and creamy mixture.

Drain the bread well and add it to the blender. Season with pepper and continue to mix on low speed, pouring the oil little by little, like mayonnaise. When the oil has incorporated and the caviar salad starts to thicken, taste and add the rest of the lemon juice, if necessary.

You do not need to add salt, because the eggs are already salted. Serve the caviar salad with toast.

You have to see it too.


Here's the secret to the best and fluffiest caviar salad! How to do it so that it will never be cut again

With great difficulty, some of them reveal this small ingredient that should not be missing when preparing the salad.

"It's a tablespoon of mineral water, which is added from time to time, while mixing the caviar well with oil and the juice of half a lemon", explains, finally, an experienced cook.

"The eggs are very pretentious, but for more safety they can be made with semolina or fresh bread," she explains. "About two tablespoons of semolina are boiled in water, without any added salt or anything. Make a stronger semolina and let it cool ", she continues.

The eggs are first passed through a sieve to choose the skins. If they are salty, it is good to leave them in the water first, in order to desalt them. The boiled and cooled semolina is placed in a bowl, then the caviar is added and it is mixed, slowly, with a spoon or a mixer and oil is added little by little, as in mayonnaise.

In order not to cut, add a tablespoon of mineral water from time to time, which will make them even fluffier. Add a little oil constantly and mix continuously, so that at 50 grams of caviar you can use a maximum of 350 ml of oil, so as not to become too oily. At the end, add the juice of half a lemon, which will give them a less oily taste. You can also add the grated and squeezed onion at the end.


Video: Cowboy Caviar With Italian Dressing. Easy Texas Caviar Recipe (December 2021).