Salting Pink Salmon Roe
Description
A tasty appetizer for any gathering. If you have a colander with large holes that the roe will pass through, it's more convenient to separate it from the membrane by gently rubbing it through the colander. But you can also manage just fine with a stick or twig. This roe is great for spreading on sandwiches. The appetizer is ready. Serve immediately.
Instructions
- 1
Step 1
First of all, the roe needs to be cleaned and separated from the sac. To do this, the sac must be broken open. It is most convenient to do this with a stick that is forked or frayed at one end.
- 2
Step 2
To separate the roe, I take a spruce stick and wash it thoroughly. You can use any convenient stick. Transfer the roe to a deep plate or bowl and start piercing the sac with the stick. Then hold the stick between your hands and rotate it without removing it from the roe. This will help separate the caviar grains from the membranes. You can separate one kilogram of roe from the membranes in 20 minutes.
- 3
Step 3
After whisking with a stick, foam will remain on the caviar. It will soon disappear, so you can start salting the caviar. For one kilogram of product, I use only one tablespoon of salt. Mix the caviar with the salt well and leave for 24 hours.
- 4
Step 4
Homemade salted roe keeps for about a week. To keep it from drying out, store it in a tightly sealed jar or container. Over time, the roe turns a darker color. This is normal.