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250 grams (about 8 oz.) fresh carp fish eggs
Take off all the skin that covers the eggs, put eggs a small glass bowl, cover with juice of 1 lemon, add some oil, about 2 tbsp. Cover with plastic wrap and keep in the fridge for 24 hours.
Transfer the eggs and soaked bread to an electric mixture, and with the whipping part, start to whip the eggs at medium speed. Start pouring the oil very slowly (It will be about 1 cup or little more) and increase the whipping on higher speed until you get a nice mayonnaise texture.
If you don't get a nice mayonnaise texture you can easily add 1 egg yolk, continue to whip on high speed. It helps.
Decrease speed to slow, and add the salt, taste and add more lemon juice if it is needed.
Transfer to an air tight glass jar and keep in the fridge. It keeps up to a week. Serve with fresh bread, or crackers.
Poster's Notes:
Posted by Rina Perry
Nutritional Info Per Serving: N/A
Juice from 1 lemon
Oil, do not use olive oil.
2 slices of white bread or challah, soaked in juice of 1 lemon
Salt
When I bought carp for my gefilte fish, I got some fresh carp eggs and decided to prepare my mother's ikra. It came out delicious. I hope it will reminds you of how your mother or grandmother used to prepare their own ikra at home. It reminds me of my Mom.