Icre De Carp (Paste of Carp Roe)

Ready in 45 minutes

Top-ranked recipe named "Icre De Carp (Paste of Carp Roe)"

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Try this Icre De Carp (Paste of Carp Roe) recipe, or contribute your own. "Appetizers" and "Romanian" are two tags used to describe Icre De Carp (Paste of Carp Roe).


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1 pt Prepared roe
1 pt Vegetable oil
Pepper; to taste
Lemon juice, to taste
Large onion, grated
2 x Slices white bread,soaked

Original recipe makes 1 Serving



Clean fresh Carp roe(eggs) of all membrane and salt well. Place in enamel or porcelain bowl and cover, keep in basement or cool place for 2 to 3 days, or until roe acquires an orange color. Place in a mixer and beat well, adding oil a little at a time, until it is all absorbed. Soak bread in milk. Add soaked bread, onion, lemon juice, pepper and continue beating until light and fluffy. Keep refrigerated. Serve on crackers or thin rye bread. This is like a poor-mans caviar, though I prefer salmon eggs to carp. And yes, crap is the romanian word for carp! Posted to recipelu-digest by GramWag on Mar 18, 1998

Calories Per Serving: 2894 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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