Salata de Ikre

By Desiree Gil, Swampscott, MA

This is based on my memory and I do not make it at home. The only Ikre that comes a little close is what you can buy in Israel.

She started with fresh carp/pike roe that she bought from someone in Manhattan and then would “process” it. I remember the roe being very small. I never saw her do the complete process so, to make things easier, start with canned or tinned carp, pike, or salmon roe. Next, make fresh mayonnaise. She would take approximately half the roe and gently mash them in a medium size bowl. She would then add the mayonnaise, about a cup, and stir gently. Finally, she would add the remaining roe and gently stir. To this she would squeeze fresh lemon and add 1-2 T of minced onion. This was enjoyed with fresh bread and a spring onion or two.