Romanian Fish Roe Dip-salata de icre

Romanian Fish Roe Dip-salata de icre

Easy to make and absolutley delicious egg fish salad Romanian Fish Roe Dip salata de icre is part of tasty East European cuisine and is perfect to impress your fish lover friends you can serve it as spread or dip, is easy to make and inexpensive and has all the ingredients to become a crowd pleaser. Now in my recipe I use  semolina flower instead of breadcrumbs or bread just because the bread has yeast wich will make ur salad get a funny taste faster.

 Ingredients for Romanian Fish Roe Dip-salata de icre

1, ½ tbsp carp fish egg

1 finely chopped onion

200 ml sunflower oil

1 small lemon

5-6 tbsp semolina flour

a bit of sparkling mineral water

 Preparation for Romanian Fish Roe Dip-salata de icre

First make a small polenta from water and semolina flower. Let it cool down.

In a food processor or in a bowl add the carp fish eggs, add one or two spoons of already cooled down polenta sprinkle some lemon juice over it and start mixing pouring oil little by little. Keep stirring and pouring oil and when the content becomes too thick lemon juice and few drops of sparkling water. Keep doing it till you have the desired quantity. Taste it from time to time and if your carp fish eggs where stored in salt do not add any more salt. The result should be a thick dip spread. Now add the chopped onion and mix it in with a spatula. Put the dip in a bowl with a lid on and let it in the fridge for few hours before serving it. Taste better the 2nd day.


Use fresh ingredients only, salt stored fish eggs are good for 1 year if kept in a dark cool place
Don’t use olive oil may turn the salad taste bitter and greenish dipends on the brand. Adding too much oil will result in an lighter taste too less in a stronger taste.
Store it into the refrigerator covered or your fridge will smell funny .

Fish Roe Dip is quite a common starter in Mediterranean cuisine you might had taste it as Greek taramosalata , similar to Romanian Fish Roe Dip recipe but a bit  different the Greek tarmosalada starter that has  bread instead of semolina or in some cases  potato, vinegar and tomatoes instead and in some cases feta chesse

Bon Apetite


Food critic, beauty blogger, editor, avid reader. I love receiving and sharing useful information.


  • taschen says on

    Fantastic recipe – I have already made this twice. Perfect for this very cold winter we have been having. Freezes well for a tasty, healthy instant meal. Love it!

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