How to salt trout caviar - a quick way to salt

Kitchen appliances and utensils: colander, wire mesh, bowl, storage container, cotton napkin.

Ingredients

Salmon roe	300 g
Warm boiled water	1 liter
Salt	70 g
Sunflower or olive oil (optional)	1 tbsp. l

Step cooking

Caviar preparation

1. First, pour warm water into a deep container at a temperature of about 40 degrees. Add salt and mix thoroughly. We put caviar there and leave in salt water for 10-15 minutes.
   
2. After the caviar has stood in warm water, we can easily separate it from the films. This can be done manually, separating the eggs from the film in the same water, or rub the eggs through a large metal mesh. To do this, drain the water and put the eggs on a metal mesh. You can use the grid for deep fat from the multicooker.
   
3. Grind the eggs through the mesh cells. This should be done carefully so as not to damage the shell of the eggs and not crush them. This method is much faster than manually separating the eggs from the film. After we cleaned the eggs from the films, it needs to be washed. Rinse under warm running water. We make sure that there are no film residues. If they get caught, immediately remove.
   

Pickle and pickle

1. For 1 liter of warm boiled water, add 70 g of salt, stir everything and get a brine for salting caviar.
   
2. Pour caviar with this saline solution and leave for 10-20 minutes. If you want light-salted caviar, then leave it for 10 minutes. If you want the caviar to salt better, leave it for 20 minutes.
   
3. After the caviar has salted, we drain this pickle, lay the eggs in a colander and let the excess moisture drain. It should turn out to be dry caviar. To do this, you can throw eggs on a cotton napkin. Paper towels are not suitable for this purpose, since their particles will remain on the eggs.
   
4. After the caviar has returned excess moisture, you can transfer it to a container in which we will store it. We can also add sunflower or olive oil to this caviar. If you get a lot of caviar, then you can store it in the freezer. After you unfreeze it, it will remain the same, and will not lose its properties.
   

Video recipe

In this video you will find detailed instructions on how to salt trout caviar. The author tells in detail how to reduce cooking time by separating eggs from films, rubbing them through a metal grid for deep fat from a slow cooker. And also mentions how to get rid of excess moisture in the calf.

So, now you know how to easily and quickly pickle trout caviar. Have you ever come across a fish with such a surprise? What do you do in such cases? And do you like red caviar in general? Prefer to salted caviar yourself, or buy ready-made? Share your secrets in the comments.

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