Lightly salted red caviar
Description
Suitable for both holidays and everyday meals. For a family feast or buffet, salt red caviar at home—it will be much more economical than buying it already salted from the store. You can buy fresh caviar at a market or at a fish shop.
Instructions
- 1
Step 1
Prepare the listed ingredients. You can use any salmon roe: chum salmon, keta, trout, etc. Ideally, clean the roe of membranes before salting.
- 2
Step 2
Into a small bowl or a small salad bowl with high sides, pour in table salt. Do not use iodized salt or coarse salt.
- 3
Step 3
Pour cold water into the container. It is preferable to filter it or use cooled boiled water. Stir the salt into the liquid until it is completely dissolved.
- 4
Step 4
Place the red caviar in the brine. Gently stir so that each egg is coated with the brine. Leave the caviar in the liquid for about 3–5 minutes. That is enough time for even salting, especially if the caviar is not large.
- 5
Step 5
Then carefully pour the contents of the bowl through a fine-mesh strainer. The caviar will remain in the strainer, and the brine will drain through.
- 6
Step 6
Add vegetable oil to the caviar; it will prevent the roe from sticking together. Spoon the salted red caviar onto a small plate or into a caviar dish and serve it at the table. If desired, you can chill the caviar before serving.