Ikre,Poor Mans Caviar
I live in Israel and there's a commonly available spread called Ikre (pronounced Ikray). It's made from fresh carp eggs. It comes in white and pink (which I think is just from using red onions).
The only recipes I can find online are greek (taramasalata) and use bread or potatoes. I'm looking for a recipe based on a suspension (oil/eggs/lemon) like mayonaise.
I live in Israel and there's a commonly available spread called Ikre (pronounced Ikray). It's made from fresh carp eggs. It comes in white and pink (which I think is just from using red onions).
It's delicious by the way, and supposed to be healthy too :)
Does anyone know how to make it?
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6 Comments
I used my food processor with the whipping attachment.
I had about 1.5 cups of carp roe which I whipped on high speed to break it up and catch the membranes.
Then I added one large grated onion.
Juice of one lemon.
About 1 tablespoon of salt
And then I dribbled enough oil in until the whole thing jelled. About 2.5 cups.
It's perfect and I'm so proud of myself :)
Now I have two methods to try :) I still need to find a way to get the membranes out and drain the eggs. I think I'm going about it all wrong and every time I've tried I just wind up giving it to the street cats.
The link Pat posted looks like a good one too and she explained to me how to get past the egg membrane issue.
I'll try both methods, I like your idea of a mortar and pestle.
Chag Sameach! Happy Passover!
I've added a question there, and yes, this is it :) I'll let you know how it goes but it might not be until September when I buy another carp for gefilte fish :P
Voted the Best Reply!
I make it just like a mayonnaise, using the fish eggs in the place of hen's eggs. I normally make it in a mortar and pestle. (I find that the eggs of wild sea fish-- sea bass, grouper, etc-- make for a tastier ikra than carp eggs.) Fresh sih eggs are in season right now-- when its starts getting warm they go away till next fall.
Buy fresh fish eggs. Remove the eggs from their sacks, placing the eggs in a mortar and pestle. Start mashing them together with a very slow dribble of oil (I normally use half canola, half olive)slowly emulsifying the mixture until you get the mayonnaise-like consistency you like. Ikra made this way is very, very falvorful. In the mediterranean, people normally modulate this by adding bread crumbs. I have found that adding slightly over-cooked milet works even better, in terms fo both texture and flavour. Add lemon juice and salt to taste. Some people like to add very, very finely chopped white onion at this stage. This keeps in the fridge for a week, easilly-- if it lasts that long. Good luck!
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