Salting Pike Caviar at Home
Description
A delicious appetizer for any gathering. This caviar appetizer takes twenty-four hours to prepare. During that time, it absorbs the aroma and flavor of green onion, which completely removes the muddy smell. Be sure to add a little vinegar to give the dish a slight tang. And remember that caviar only turns orange in acid, not during salting. It can be served warm or chilled.
Instructions
- 1
Step 1
Prepare the listed ingredients. Be sure to rinse the caviar and remove the transparent membranes and veins.
- 2
Step 2
Prepare a strong brine from salt and cold water. Stir the salt thoroughly until it is completely dissolved in the liquid.
- 3
Step 3
Place the carp roe in the brine and put it in the refrigerator for at least 2–3 hours so it cures properly.
- 4
Step 4
Then place the caviar in a fine-mesh strainer and rinse. Gently stir with a fork; the remaining membranes will wrap around the fork.
- 5
Step 5
Then place the roe in the bowl of a food processor or mixer, pour in the vinegar, and start whipping. Whip for about 3–5 minutes, until the mixture has slightly increased in volume.
- 6
Step 6
Without stopping whisking, drizzle the vegetable oil into the bowl in a thin stream. It's very important to add it little by little so that it emulsifies and doesn't separate!
- 7
Step 7
At the very end, rinse the green onion stalks and chop them finely. Add them to the bowl and whisk for 1 more minute.
- 8
Step 8
Then place the caviar in a jar or a container with a lid and refrigerate for 24 hours. After 24 hours, the most delicious fish appetizer will be ready! Place it in a bowl or a dessert cup and serve it at the table with black bread.