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Romania: Icre Nigre (Carp Roe Paste)

    Ingredients:

  • 250 g Caviar (carp or salmon)

  • 50 g Fresh breadcrumbs

  • 2 T Milk

  • 6 T Oil

  • Juice of 2 lemons

    Instructions:

    Make the breadcrumbs and put them to soak in the milk, then squeeze out any excess liquid. Pound the caviar with the breadcrumbs, then add the oil slowly, as if for a mayonnaise. Stir in the lemon juice. (This can be done in a liquidizer or food processor.)


    Serve with quartered hard-boiled eggs, hot toasted bread, a dish of black olives and vodka (if you can get it, the dry Romanian plum brandy, *tuica*, is even better).

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