Semolina and Seaweed Caviar Snack

Looking for a quick and interesting snack? The recipe is for you! Semolina caviar with seaweed is a vegetarian interpretation of the famous recipe for semolina caviar with herring. In this case, the “marine” taste comes from seaweed. The proportions are very arbitrary; you should be more regulated by your own taste and desire to make the caviar thicker, drier, or more viscous.
cook time: 20 min
Nora Vaughn
Semolina and Seaweed Caviar Snack

Nutrition Facts (per serving)

168
Calories
11g
Fat
15g
Carbs
3g
Protein

Ingredients (5 portions)

Basic:

Salt to taste
Vegetable oil (without smell) 70 g
Dry spices to taste
Semolina 120 g
Tomato juice (home) 200 ml
Sea kale 250 g

Recipe instructions

Step 1

Step 1
Prepare the necessary ingredients for making caviar. It is important to take homemade juice anyway, because... store-bought juice or diluted tomato paste will not be able to provide such a subtle and delicate taste. But you can experiment with alternatives to homemade juice.

Step 2

Step 2
Place tomato juice and vegetable oil in a saucepan.

Step 3

Step 3
It is advisable to rinse the seaweed, because... Sometimes there is sand and even pebbles in it. Chop the clean cabbage into shorter pieces.

Step 4

Step 4
Start heating the tomato juice and oil, add salt and spices to taste. As soon as it boils, remove from heat and slowly add semolina. If you leave it on the fire, the contents of the saucepan will begin to splatter in dense drops. Stir the resulting mass vigorously; it thickens quickly.

Step 5

Step 5
If it turns out very thick, then as a last resort you can add a little boiling water. Add chopped seaweed.

Step 6

Step 6
Stir. And in principle, the appetizer is ready, when warm it is quite edible and can be served with a slice of fresh bread.

Additional rubrics

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