You can eat caviar right away! I bought frozen pink salmon on the market, and it turned out to be with caviar - it's very nice, because the caviar got free, and I'll pickle it. I have a proven recipe - the caviar is delicious! We will now have sandwiches in the morning))
Ingredients:
caviar
salt
water
vegetable oil
How to salt:
Defrost the caviar at room temperature. Then pour warm water into a bowl, the temperature is about 45-50 degrees. Add 1 tablespoon of salt, stir until the salt is completely dissolved and put the caviar there. There should be enough water to completely cover the eggs. It takes me about 2 glasses. The ratio of salt to water is irrelevant here.
We soak the caviar for 5 minutes, after which it easily leaves the films and partitions.
We drain the water through a colander and rinse the caviar several times with running water.
Now let's prepare the brine. This is where the ratio of salt to water already matters.
The proportions are as follows: for 1 liter of water 70 g of salt (these are 2 tablespoons + 1 heaped teaspoon). The water should be boiled at room temperature. Stir until the salt is completely dissolved.
We lower the caviar, keep it in salted water for about 15 minutes, then drain the water through a colander.
We spread the caviar on a towel, level it with a spoon in a thin layer (this is necessary in order for excess water to be absorbed). Gently cover the top with another towel or napkin.
We transfer the caviar into a glass or plastic container. You can add 1-2 teaspoons of vegetable oil.
Everything! The caviar is ready, you can eat it right away! As you can see, the recipe is quick, which is why it is called "five minutes".
The caviar is not lightly salted. Salty just right - neither more nor less.
We store caviar in the refrigerator. By the way, how long it can be stored - I honestly do not know, since we eat everything quickly, we have such yummy food that does not sit in the refrigerator))
Bon appetit, my dears!
By the way, I have already told on my channel how to identify pink salmon with caviar in a store. Here is the article:
How to identify pink salmon with caviar in the store. My working way
Read also: I found a new way of salting pink salmon - in a towel for 2 hours. Delicious, and cooking is easy (I share)
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