If you found caviar in a pink salmon, then this article is for you.
We will tell you how tasty salted caviar of pink salmon to make this valuable product tasty, and at the same time preserved all the benefits.
Salmon caviar of pink salmon at home is a high-quality natural product.
How to pickle salmon caviar at home - the basic principles of cooking
The caviar taken out of the abdomen is spread in a bowl and filled with hot water. Now add salt and mix. Leave the eggs in the brine for a minute.
After which the eggs must be separated from the films. Do it extremely carefully. To the eggs do not burst. This process is quite time-consuming, but the result is worth it. Eggs spread on a plate and washed them under the tap at least three times.
Pour the caviar in salted boiled water again and leave the contents for a quarter of an hour. At the same time it is necessary that the salt crystals are completely dissolved in water.
Repeat the procedure with washing the eggs. Spread it on paper towels. When they absorb moisture, they spread out new towels and lay eggs on them, level and leave for five minutes.
Caviar can be salted with dry or fast salting.
Ready salmon caviar shift in clean little jars, cover with lids and store in the refrigerator.
Salted caviar can be made salads, sandwiches or rolls.
Recipe 1. How to pickle salmon caviar at home
Ingredients
500 g of pink salmon caviar;
a glass of boiled water;
60 g of fine salt;
5 grams of granulated sugar.
Method of preparation
1. Put sugar and salt in boiled water. Stir until the dry ingredients dissolve completely.
2. Caviar wash and separate the eggs from the film. To do this, fold in several layers of gauze. We spread caviar in it, twist it and rinse it under the tap, constantly mixing, but it is better to do it manually. This, of course, is a more labor-intensive process, but then you will be sure that all the eggs will remain intact. 3. We shift the eggs to the plate and fill it with saline. Leave for two hours. After the allotted time, we spawn the eggs on a sieve and shift them into a clean glass container. Tightly close the lids and store in the refrigerator.
Recipe 2. How to tasty salt salmon caviar with olive oil
Ingredients
salmon roe;
25 ml of olive oil;
55 g of coarse salt;
half a liter of purified water boiled.
Method of preparation
1. Put 50 g of coarse salt in a deep bowl. Pour in boiled water and lightly stir.
2. Place the salmon caviar in a deep container, and fill it with hot water. Add a teaspoon of salt, mix and leave for a minute.
3. Now begin to separate the eggs from the film. This should be done extremely carefully, so that all the eggs remain whole. This process is long and requires patience and endurance.
4. Eggs put in a deep plate. Wash the eggs under the tap at least three times. Pour the caviar in brine and leave for a quarter of an hour.
5. After the allotted time, drain the saline solution and rinse it again.
6. Spread napkins on the table and lay eggs on them with a spoon. When the napkins become wet, shift the eggs from them onto dry napkins and gently level them. Dried caviar for another five minutes.
7. Put the caviar in a deep bowl, pour a spoonful of olive oil into it and mix. Oil will give caviar shine. Transfer to a glass jar and store in the refrigerator. It is advisable to use caviar for three days.
Recipe 3. How to tasty salt salmon caviar dry salted
Ingredients
500 g of pink salmon caviar;
30 g of coarse rock salt.
Method of preparation
1. At the first stage, we need to remove the roe from the “pouches”. To do this, pour water into the pot, add some salt, put it on the fire and bring to a boil. Spread the caviar on a sieve and drop it into boiling water for 20 seconds. Then carefully remove the film, and lay the eggs in a deep bowl. 2. Cover the cleaned caviar with salt and gently stir with a wooden spatula, trying to do this so that the eggs remain whole.
3. Spread the eggs in small glass jars. Top can pour refined oil. Hermetically close the eggs with lids and send in the refrigerator. Salmon roe salted in this way can be stored for up to two weeks.
Recipe 4. How to tasty salted caviar of pink salmon in a fast way
Ingredients
half a kilo of pink salmon caviar;
5 g of cane sugar;
10 g of fine salt.
Method of preparation
1. Place the salmon caviar in a deep plate, fill it with hot, purified water and add a little salt. Mix and leave for a minute. Then we drain the water, and the eggs are separated from the film and put in a separate plate. We wash the eggs under the tap at least three times.
2. We sprinkle cane sugar and fine salt into caviar. Thoroughly, but very carefully, mix the eggs, trying not to damage the eggs. Top cover with a smaller diameter plate and set the top with a glass of water. We leave it in this form for five hours.
3. Put the ready-made caviar in a jar, close the lid and store in the refrigerator for no more than two days.
Recipe 5. Lavash rolls with salted caviar of pink salmon
Ingredients
150 g of sandwich cheese platter;
thin Armenian lavash;
50 g of pink salmon caviar;
100 g of red fish.
Method of preparation
1. We spread on the table Armenian lavash. Lay out sandwich cheese plates all around the perimeter.
2. Along the edge lay out a strip of salty caviar of pink salmon. Then put a thin strip of red fish. We continue to alternate strips until the end of pita.
3. We twist the pita bread into a roll and wrap it with cling film. Put it in the fridge for two hours.
4. After the allotted time, take out the roll, remove the film and cut it into portions.
Recipe 6. Salad from squid and salmon caviar
Ingredients
100 g salty caviar of pink salmon;
125 g of mayonnaise;
five eggs;
200 g of crab sticks;
kilogram of squid carcasses.
Method of preparation
1. Boil water in a saucepan. Dip the squid carcasses into it and boil for three minutes. Cool and clean them. Cut into small random pieces.
2. Eggs boil hard boiled. Put them in cold water, then clean and finely crumb.
3. Defrost the crab sticks, remove the protective film, cut along and finely chop. Combine all the ingredients in a deep salad bowl, add mayonnaise and mix. Top with caviar of pink salmon.
Recipe 7. Potato cupcakes with cream cheese and pink salmon caviar
Ingredients
50 g sour cream;
olive oil;
300 grams of potatoes;
30 g salty caviar of pink salmon;
egg;
baking powder;
100 g cream cheese;
salt;
30 grams of flour;
freshly ground black pepper.
Method of preparation
1. Peel the potatoes and boil until soft.
2. Drain broth, and mash potatoes with mashed potatoes in mashed potatoes. Cool slightly and add sour cream, egg, baking powder and flour. Stir well.
3. Smear small silicone molds with olive oil. Put the potato mass in them, filling the molds almost to the top.
4. Bake for 20 minutes at 180 ° C. Take out the finished cupcakes and cool. Put on a dish.
5. Using a pastry bag, drop some cream cheese on top of each cake. Place the pink salmon caviar on top.
Recipe 8. Profiteroles with salted caviar of pink salmon and butter
Ingredients
100 g salmon roe;
250 ml of milk;
salt;
100 g butter;
three eggs;
250 g of wheat flour.
Method of preparation
1. Pour the milk into a saucepan, add chopped butter into it and bring it to a boil over low heat. 2. Gradually add flour to boiling milk, stirring continuously, until all flour disperses. The dough should thicken.
3. Slightly cool the dough and add one egg to it, carefully stirring each time.
4. We form balls with the size of a walnut with wet hands and place them on a baking sheet, brushing it with oil. We leave a distance of two centimeters between the balls.
5. We bake in the oven for half an hour, at a temperature of 180C. Do not open the oven, otherwise the profiteroles will not rise.
6. Cut off the tip from the ready profiteroles. Put in profit roll a piece of butter and salty caviar of pink salmon. Spread on a plate and serve as a snack.
How to pickle salmon caviar at home - tips and tricks
To make it easier to separate the eggs from the film, put them on a sieve and put them in boiling water for a few minutes, or pour hot water for a minute.
For salting caviar is better to use large rock salt.
It is better to separate the eggs from the film manually in order to keep all the eggs whole.
Store home-salted caviar in small glass jars, which are sealed in a refrigerator.
Serve caviar in a small outlet, or by preparing sandwiches or tartlets out of it.
