Regga salad

Directions

Using a sharp knife, make a shallow cut along the belly from the head to just before the tail. Be careful not to cut too deeply and puncture the egg sacs inside. Carefully open the belly and remove the two egg sacs. Place them on the counter and remove any unnecessary parts (membranes, thin veins like threads, etc.) (Photo 1). In a small pan, heat 2 tsp of olive oil (40g) and saute the chopped onion over low to medium heat. Meanwhile, boil the potato. Once the onion is ready, let it cool along with the potato.

In a bowl, mash the boiled potato and add the fish roe, lemon juice, vinegar, and sauteed onion. Mix well, gradually adding the remaining olive oil (70g) until the salad reaches the desired consistency. Adjust the taste according to your preference.

Note:

• Saute the onion lightly to remove the moisture and enhance its sweetness.
• The fish roe is already salty, so you may not need to add additional salt.