Savory
My mum's fish roe dip
Today's recipe will seem odd ... Perhaps some of you, while reading the ingredients of this recipe, you'll make faces ... You might say that it is not proper ... but I'm sure that at some point in your life you have bought mixes for your recipes. I've done it and I've already confessed about it in a previous post. Mixes for sauces, mashed potatoes, soups, whipped cream, etc.
Of course when you attempt and do a recipe from scratch you avoid the mixes and you use them only in crisis. Today's recipe calls for package of mashed potato mix where you add water. I know, you could make the puree from scratch but I wanted to re-create the taste I remembered and I decided not to change anything. Ash Monday that we usually eat the "fish roe dip" has passed, but I realized that I have not included the recipe in my blog. And since it is my mom's recipe and brings back memories of my childhood, I had to "upload" this recipe so that it's recorded.
In order to get the flavor, I needed several attempts. When I made it, I felt so happy. I have to say that it's very difficult to reproduce the dishes you used to eat as a child and is engraved on taste memory. When the quality of the materials changes over the years, when even our own taste changes, requires great effort to dig out the flavor of the past. But euphoria is the feeling you get when you approach even a bit the taste. Ah ... this fish roe dip!
Ingredients :
- 150 gr fish roe (red)
- 100 gr fish roe (white)
- 1 package mashed potatoes
- 300 ml water
- juice of 2 lemons
- 2 big red onions
- 1 clove of garlic
- 150 ml oliveoil
Preparation :
- Grate the onions.
- Pulp garlic and add to the onions.
- Prepare the mashed potatoes by combining the powder from the package with enough water to form a velvet puree.
- Add the fish roe, the onion and the garlic and stir.
- Add olive oil and lemon and mix well.
- Taste the dip and according to your taste add more olive oil or lemon.
