Salting Trout Roe
Description
A delicious appetizer for any gathering. If you have small or loose trout roe on hand, cure it using the dry method rather than in brine, adding only salt and pepper. There is no need to rinse the roe after curing, as only a little salt is used. Serve it with bread and butter—it pairs wonderfully with the roe's flavor. The appetizer is ready. Serve immediately.
Instructions
- 1
Step 1
Prepare the listed ingredients. Fresh caviar often bursts in some spots while staying intact in others. If that happens, washing it or salting it in brine is pointless. Use dry salting to make the appetizer.
- 2
Step 2
Place the red caviar in a small bowl or rimmed dish, spreading it evenly over the bottom. Salt to taste. In any case, after half an hour the caviar will be lightly salted. You can leave it for a longer time as well, but keep it chilled and covered with plastic wrap to prevent it from drying out.
- 3
Step 3
Add a little ground black pepper. If you don’t care for it in the appetizer, you can leave the pepper out—it will simply add a light piquant bitterness. Gently mix everything together, trying not to crush the roe, and leave for half an hour to salt.
- 4
Step 4
After the specified time, you will see that a little liquid has been released from the roe; this means it is already lightly salted and can be served. The larger the trout roe grains, the longer they need to be held in salt.
- 5
Step 5
Place the salted trout roe in a small bowl or sauce dish and serve with buttered sandwiches and fragrant tea.