Smoked caviar
Description
It's good for both holidays and everyday meals. I want to tell you how to make smoked roe at home. Some may think this is too "luxurious" a recipe, but not for fishermen's wives! In especially "lucky" cases, there's truly a lot of roe in an average catch—it would be a shame not to take advantage of the opportunity! I'll just say that I don't eat this roe "as is"; I blend it in a blender with sour cream and cheese, as in the photo, which makes the taste more delicate. Serve the appetizer at the table.
Instructions
- 1
Step 1
1. Transfer the roe into a bag and rinse thoroughly. Make a salt solution from water and salt, and lower the tightly tied bag of roe into it. Let it salt for one hour.
- 2
Step 2
2. Now take out the bag and hang it in any convenient place to dry for about half an hour.
- 3
Step 3
3. Smoke the roe at 27 degrees until it has reduced in size by approximately 25 percent. Then prepare the dressing and serve it as a paste, or serve it straight in smoked form!