1 pt prepared roe
1 pt Oil
Pepper, to taste
Lemon juice, to taste
Large onion, grated
2 slices white bread, soaked
Salt
Clean fresh Carp roe 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 may use salmon eggs instead of carp.
