Trout caviar is an exquisite delicacy that will be a wonderful addition to any festive table.
Expert of the online publication BelNovosti, chef Yulia Arkhipova told how to salt trout caviar at home.
Preparation
First of all, the caviar should be freed from the sac of films, i.e. the sac. If this procedure is ignored, the caviar will be bitter and have a strong fishy smell.
To do this, you can pour water at a temperature of 80-90 degrees over the eggs - after such treatment, the films will easily come off. The water will have to be changed several times.
Alternatively, soak the eggs in salted water for 15 minutes. All you have to do is rinse the eggs and pass them through a colander.
Some cooks prefer to rub the caviar through a large grater. The main thing is to be careful, otherwise you can damage the eggs themselves.
Pickling
A medium-sized trout contains about 200 g of caviar. For this amount of caviar, you need to take 2 teaspoons of salt and 0.5 teaspoon of sugar. Mix the caviar with salt and sugar, put it in a glass container, close the lid and leave it in the refrigerator for 4-5 hours.
For reference
Caviar is a food product made from fish eggs.
Expert: Julia Arkhipova
