Salted Carp Roe
Description
It works for both special occasions and everyday meals. To remove the earthy aroma from the caviar, you can add various spices and seasonings, as well as onion puréed to a paste. If desired, you can beat the caviar with a mixer to make a light pâté or sauce. Serve with fresh herbs and sauce.
Instructions
- 1
Step 1
Prepare the specified ingredients. Carefully clean the carp roe, removing the membranes.
- 2
Step 2
Place the roe in a deep container and cover with cold water. Rinse gently, trying to preserve the shape of the product. Then drain the water.
- 3
Step 3
Using a fork, lightly beat the caviar so that all the membranes wrap around the fork. This will give the product a uniform consistency.
- 4
Step 4
Then add salt to a cup or another container and pour in cold filtered water. Stir the salt thoroughly into the liquid until it has fully dissolved.
- 5
Step 5
Pour the caviar with brine and mix gently. Place in the refrigerator for at least 6–8 hours, or even better — leave it overnight!
- 6
Step 6
This is what the salted carp roe in brine will look like. Drain the brine, leaving the roe in a fine-mesh sieve.
- 7
Step 7
Try the caviar for taste; it should be slightly salty. The product will not be sour, since you added salt, not vinegar or lemon juice. Precisely because the caviar is salted rather than marinated, it does not change color. Pour odorless vegetable oil into the caviar and mix. The appetizer is completely ready!
- 8
Step 8
Serve the appetizer with sliced bread, toasted bread, lavash, or a baguette.