Whipped capelin caviar
Composition / ingredients
10
servings:
Cooking method
If necessary, defrost the caviar in advance. But you need to do this in the refrigerator, for example, by transferring it there from the freezer overnight. Season the thawed caviar with salt and add vinegar. Now beat the caviar at high speed for 10 minutes.
Start gradually pouring in the oil, continuing to beat. When the caviar turns white, you can stop whipping. At this stage, add salt and vinegar, if your taste requires it.
Peel the onion, chop it quite finely and put it in the caviar. Whisk everything together for another 2-3 minutes. Then add the mayonnaise and mix. Put the resulting mass in the refrigerator for a couple of hours, after which you can serve it to the table.
Bon appetit!
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Salad mayonnaise of 50% fat content - 502 kcal/100g
- Light mayonnaise - 260 kcal/100g
- Provencal Mayonnaise - 624 kcal/100g
- Provencal mayonnaise - 627 kcal/100g
- Table mayonnaise - 627 kcal/100g
- Wine vinegar (3%) - 9 kcal/100g
- Vinegar 9% - 11 kcal/100g
- Balsamic vinegar - 88 kcal/100g
- Apple vinegar - 14 kcal/100g
- Vinegar - 11 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Capelin caviar - 365 kcal/100g
