Paste of Carp Roe / Icre De Crap

Directions

Carefully remove the roe from the carp, do not wash it, but clean away the small blood vessels. Salt it and let stand for 1 to 2 days in a cold place. When ready to make the paste, transfer the roe to a bowl which is to be kept in a pan of hot water while working. Start to beat lightly with a fork, adding at the same time drop by drop 3 to 6 tablespoons of olive oil (vary accord¬ing to taste), the juice of one lemon (or more if you wish) and a few drops of cold water. Continue beating constantly until the roe becomes firm and fluffy, and each small grain can be distinguished.
Soak a little bread in water, press out excess liquid, then add to the paste and mix. Add more olive oil, a little at a time, beat¬ing very well with a fork or an egg beater. Then put in one grated onion, a little more olive oil and lemon juice and beat until you get a nice thick foam.
Serve on a platter, surrounded with sliced tomatoes and black olives. Or serve on small pieces of bread.