Semolina and Seaweed Caviar
Want a quick, unusual appetizer? This recipe is for you! Semolina and seaweed caviar is a vegetarian take on the well-known semolina-and-herring "caviar" spread. Here the "sea" flavor comes from seaweed instead. The proportions are flexible — go by your own taste and adjust the spread to be thicker, drier, or more spreadable as you like.
Cooking method
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Step 1:
Gather everything you'll need to make the caviar. It's important to use homemade tomato juice here — store-bought juice or diluted tomato paste just won't give the same subtle, delicate flavor. That said, feel free to experiment with alternatives to homemade juice.
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Step 2:
Put the tomato juice and vegetable oil in a small saucepan.
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Step 3:
It's a good idea to rinse the seaweed, since it sometimes hides sand or even small pebbles. Chop the clean seaweed into shorter pieces.
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Step 4:
Start heating the tomato juice and oil, adding salt and spices to taste. As soon as it comes to a boil, take it off the heat and slowly stir in the semolina. If you leave it on the heat, the mixture will spatter in thick drops. Stir vigorously — it thickens fast.
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Step 5:
If it ends up too thick, you can stir in a little boiling water as a last resort. Add the chopped seaweed.
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Step 6:
Stir to combine. The appetizer is basically ready — it's quite good served warm with a slice of fresh bread.
- An original semolina-and-seaweed caviar.
Caloric content of the products possible in the composition of the dish
- Semolina - 340 kcal/100g
- Seaweed - 5 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Dried spices - 240 kcal/100g
- Tomato juice - 21 kcal/100g
