ROMANIAN ICRE

When I grew up, this was one of our favorite Romanian entrees on New Year's
dinners or other special events, like birthdays, Easter or parties.

It is a sort of aioli, only with caviar instead of garlic. I used sikrom today, but it
should be löjrom. I just wanted to experiment and see what sik gave me.
Unfortunately disapppointment.

• Put the caviar in a bowl.

• Add a few drops of lemon juice  - this step is very important since lemon makes the                oil go fluffy and white.

• Stir ( I am comfortable with a wooden spoon ) - like you do when you do mayonnaise.

• Add sunflower oil (because it doesn't really have any taste in comparison to olive oil)  little at a time, and be careful not to 'cut' the composition.

•   Keep stirrring while the oil is added, and see how a thick fluffy paste is being                       formed. 

• Continue adding oil, and when it gets too dense (then the volume shrinks) add a few       drops of water. The water will multiply the icre.

• Repeat until you have the desired volume. This varies according to taste. I usually add more caviar because I love caviar. 

• Finish with adding salt after taste, but note that caviar is already salt.

• Serve it on homemade bread =)  or in these little cups from ICA!