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
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|Serving Size: 1 Serving (328g)|
|Recipe Makes: 1 Serving|
|Calories from Fat: 2894 (100%)|
|Amt Per Serving||% DV|
|Total Fat 327g||436 %|
|Saturated Fat 24.1g||120 %|
|Monounsaturated Fat 206.9g|
|Polyunsanturated Fat 92g|
|Cholesterol 0mg||0 %|
|Sodium 0.5mg||0 %|
|Potassium 14.5mg||0 %|
|Total Carbohydrate 0.7g||0 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 0.4g|
|Protein 0.1g||0 %|
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Calories per serving: 2894
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