Pike Caviar
Description
Pike caviar is an Old Russian delicacy that was served at the tsar’s table. In those days, pike caviar was an expensive treat and was valued more highly than black caviar. Today, pike caviar is salted and pasteurized. Properly salted pike caviar becomes loose and crumbly, with a pleasant amber color. Caviar is traditionally served in a special caviar dish with a silver spoon—silver does not interfere with tasting the true flavor of the caviar. Pike caviar contains about 30% easily digestible protein, polyunsaturated Omega-3 fatty acids, vitamins A, E, D, and B vitamins. The lecithin in caviar supports nervous system function. Like other fish products, pike caviar is an excellent aphrodisiac. Pike caviar contains no carbohydrates and is low in highly saturated “bad” fats. Preparation: Put the pike caviar in a sieve and pour boiling water over it. Remove the membranes. Finely chop the onion. Mix the caviar with the onion and vegetable oil, add vinegar, and season with salt and pepper to taste. Mix well. Place in a cool place for 6–8 hours. The appetizer is ready. Serve immediately.