Red salmon roe caviar recipe (wild pink salmon)
Caviar is a food consisting of salt-cured fish eggs. It is considered a delicacy and is presented as a garnish or a spread on a slice of baguette with soft cheese, a lightly buttered toast or unsalted crackers.
Ingredients
- 1 cup Fresh Caviar
- 2 tbsp Pickling Salt
- 1 tbsp White Sugar
Instructions
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1. Put the salmon skeins in a bowl, pour over very hot water and let it stand for about 5 minutes, then gently separate the eggs from the membrane with your fingers. (If it is still hard to separate, add hotter water and let it stand a few more minutes) Be careful not to pop too many eggs.
2. Rinse the eggs very well so that no pieces of membrane is left behind.
3. Add the washed fish eggs into a measuring cup. For 1 cup of salmon roe, add 2tbsp of pickling salt and 1tbsp of sugar. Gently mix together and let it stand for 8-10min. (Do not exceed 10min!!) The longer the eggs cure, the saltier they will be.
4. Rinse well under cold water, drain and transfer to a paper towel to take away access water/moisture.
5. It may be served right away. Refrigerate up to 2 weeks or freeze in a glass jar or airtight container.