Someone was looking for a "soft aubergine/eggplant spread with tomatoes" and I knew exactly what they were talking about. There's a dish in Russia, our Eastern neighbour, which is called IKRA or fake caviar. I got this recipe from Russian friend Galina back in Edinburgh sometimes around 2000. Still makes a regular appearance in our kitchen. It's lovely on a slice of toast, or as a condiment or spread on a mezze-table. Russian aubergine spread IKRA 1 large aubergine/eggplant 1 large onion 2 garlic cloves 2 tomatoes 1 Tbsp olive oil or vegetable oil 2 Tbsp white wine vinegar or lemon juice salt and freshly ground black pepper fresh parsley or dill Prick the aubergine with a fork here and there, then place into a preheated 200C/400F oven and bake for about 60 minutes, until fully cooked and slightly charred on the outside. Flip over once or twice during baking. Remove from the oven, let it cool. Then cul half lengthwise and scoop out the flesh. Place into a cutting b...
Photo updated in January 2012
One of the appetizers we served on New Year's Eve to our guests was a simple, but elegant, salmon roe and red onion canapé. The 'recipe' was from this Finnish site, and I copied it pretty much verbatim. I used salmon roe, which is extremely festive-looking, but any fish roe you like and can afford would surely do.
Salmon Roe and Red Onion mouthfuls
(Sibulapaadid kalamarjaga)
2-3 red onions
100 grams trout or salmon roe
100 grams sour cream or cream fraiché (full-fat!)
fresh dill
coarsely ground black pepper
Peel the onion and cut into quarters. Divide into slices, reserving larger slices (2-3 per person) as 'spoons' and chopping the smaller slices finely.
Spoon some sour cream onto each onion slice, top with finely chopped onion and fish roe.
Garnish with dill and a grinding of black pepper.
*******
The other recipe is very similar to the first one, just served in a different way. You see, I had bought too much salmon roe, and had quite a bit left over on the New Year's Day. So when I browsed some of my favourite Estonian blogs, I spotted a salmon roe appetizer that Kajakapesa had made, and quickly tried her version at home. The ingredients are the same, with the addition of fried rye bread croutons, which take some more edge off the salty fishroe and harsh onions.
Salmon Roe and Rye Bread in a Glass
(Kalamarja suupiste rukkileivaga)
Serves 4
Recipe from the February 2007 issue of Kodukiri
2 to 3 slices of dark rye bread
100 - 200 ml sour cream
1 small red onion, finely chopped
100 grams fish roe (I used salmon, but trout roe would be fine)
fresh dill
Cut the rye bread slices into cubes and crisp them by putting into a hot oven for a few minutes, or dry-roast on a frying pan.
Divide the rye croutons between four glasses, spoon sour cream (or creme fraiché) on top. Sprinkle with finely chopped onion, a spoonful of salmon roe. Garnish with dill.
Other fish roe/caviar appetizers on Nami-nami include Johanna's caviar and wasabi mini potatoes.
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