ikra

22 Mar

Ever since I can remember, my long time childhood friend has been talking about her grandmothers ikra.  I had never heard of it before (or since) from anyone other than members of this prominent family.  It is essentially a caviar spread made with carp roe and whipped into a mayonnaise consistency.  It is awesome on fresh challah and equally good with matzoh on Pesach.  My friends’ mother and aunts would make it, and the tradition is continuing in the ensuing generations.  One member of the family, living in Lakewood, makes a large batch of this on a weekly basis, puts it in containers, and then into a cooler on her porch for some of her favorite cousins to pick up on Fridays.  This family is so close, that she makes it, not for her own siblings, but for first and second cousins.  So long as she does, this dish will be a part of their family tradition. 

Here is the recipe, as I received it from my friend.  The measurements for the flavoring is not exact and requires some tasting and adjusting for each batch.

IKRA

Ingredients

  • 1 cup raw carp roe (from summer carp – dark green only) (roe can be frozen and thawed)
  • 2 1/2 – 3 cups oil
  • 1 raw onion, finely grated
  • 2 tsps lemon juice
  • 1 tsp salt

Directions

  1. Rinse roe and pat dry. Place in the bowl of an electric mixer with the whisk attachment.  Start the mixer on medium.  Slowly add oil, then onion, lemon juice and salt.  Increase mixer speed to high.  Whip for a while until the mixture becomes thick and white.  Taste to see if it needs additional salt, lemon or onion.  I find that I keep making adjustments until I am satisfied that the flavor is perfect.  First I add a little salt, then onion, then lemon, then salt, then onion, then lemon…..whatever it needs, until I love it!  Pour into containers and refrigerate.
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