Romanian Style Fish Roe Salad (Salată De Icre)

• 1 cup (the freshest) Carp or Pike Roe
• 3/4 cup sunflower oil + 1 tablespoon of pure olive oil
• 1/2 cup freshly squeezed lemon or lime juice
• 1 large shallot very finely diced
• Salt & freshly ground black pepper
• A splash or two of Club Soda or Sparkling water

1. In a colander or a strainer carefully wash, under cold water, the Roe.rnDrain and peel-of the thin film around the Roe.rnTransfer to a medium size bowl.
2. Place the bowl with the Roe over a pot or sauce pan with barely simmering water.rnMake sure that the bowl with the Roe doesn't touch the water.rnWith a wooden spoon steer the Roe for about 2-3 minutes until all of it is the same light pink color. Let it cool for a little while.
3. Pour the oil into a measuring cup.rnKeep the lemon or lime juice, and the Club Soda or Sparkling Water close to your working place.
4. Begin steering with a wooden spoon in the same bowl where you partially cooked the Roe. Start with a teaspoon of lemon juice and after that is well mixed, add 2 tablespoons oil to stabilize the emulsification, transfer to a food processor.
5. Process, alternating a teaspoon of lemon juice and a few drops of oil at a time.rnRepeat until all of the lemon juice and oil are incorporated and the mixture thickens.To aerate and thin out, shake the bottle with Club Soda and add 1 tablespoon to the food processor and process briefly. Then add salt, black pepper to your taste and diced shallot.rnWith the processor running, add the remaining 1 tablespoon of the olive oil in a slow steady stream.
6. Remove from the food processor and chill before serving.rnKeep refrigerated not more then for 2 days.

roe, sunflower oil , freshly squeezed lemon, shallot very, salt, sparkling water

Taken from food52.com/recipes/12025-romanian-style-fish-roe-salad-salata-de-icre (may not work)