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Toasts with Capelin Caviar

Gorgeous, tasty little bites for a party spread—give them a try! Capelin roe is simple to cure, and it tastes wonderful. Thanks to the beet, it also takes on a richer color. It looks great for dressing up party salads and all kinds of appetizers. And the appetizer I'm sharing in this recipe is my absolute favorite—beautiful to look at and delicious!

Mila-MilaAuthor avatar
Recipe author
Toasts with capelin caviar
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 20 % 4 g
Fats 50 % 10 g
Carbohydrates 30 % 6 g
125 kcal
GI: 0 / 71 / 29
  • To make this pretty, tasty appetizer, we'll start by curing the caviar. It's not hard—here's how: 1. Put the caviar in a suitable container (ceramic is best). 2. Peel the beet and grate it on the coarse side of a grater. 3. Pour a third of the water into a saucepan and bring to a boil; add a third of the salt and a third of the grated beet, and cook 5 minutes over moderate heat. 4. Strain the brine through a fine sieve and pour it over the caviar. Let it sit 5 minutes, then strain the caviar through a sieve. 5. Boil water again, using half of the remaining water. Add the second third of the salt and grated beet, simmer a few minutes, strain the brine, pour it over the caviar for 10 minutes, then strain. 6. Repeat one more time. If the caviar's color comes out too intense, you can cover it with plain water and let it stand a bit—the color will leach out, but keep in mind the caviar will become not only less red but also less salty. The caviar is ready; on to the next step: 7. Heat the vegetable oil in a skillet and fry the bread slices in it. 8. Set the bread on a nice platter and, while it's still hot, lay a thick piece of hard cheese on each slice—you want the cheese to melt a little. 9. Top with the caviar and garnish each toast with a small sprig of thyme. Serve your caviar toasts for the party!

Caloric content of the products possible in the composition of the dish

  • Beetroot - 40  kcal/100g
  • Dried beetroot - 278  kcal/100g
  • Boiled beets - 49  kcal/100g
  • Dutch cheese - 352  kcal/100g
  • Swiss cheese - 335  kcal/100g
  • Russian cheese - 366  kcal/100g
  • Kostroma cheese - 345  kcal/100g
  • Yaroslavsky cheese - 361  kcal/100g
  • Altai cheese 50% fat content - 356  kcal/100g
  • Soviet cheese - 400  kcal/100g
  • Cheese 'steppe' - 362  kcal/100g
  • Uglich cheese - 347  kcal/100g
  • Poshekhonsky cheese - 350  kcal/100g
  • Lambert cheese - 377  kcal/100g
  • Appnzeller cheese with 50% fat content - 400  kcal/100g
  • Chester cheese with 50% fat content - 363  kcal/100g
  • Edamer cheese with 40% fat content - 340  kcal/100g
  • Cheese with mushrooms of 50% fat content - 395  kcal/100g
  • Emmental cheese with 45% fat content - 420  kcal/100g
  • Gouda cheese with 45% fat content - 356  kcal/100g
  • Aiadeus cheese - 364  kcal/100g
  • Dom blanc cheese (semi-hard) - 360  kcal/100g
  • Lo spalmino cheese - 61  kcal/100g
  • Cheese 'etorki' (sheep, hard) - 401  kcal/100g
  • White cheese - 100  kcal/100g
  • Fat yellow cheese - 260  kcal/100g
  • Altai cheese - 355  kcal/100g
  • Kaunas cheese - 355  kcal/100g
  • Latvian cheese - 316  kcal/100g
  • Limburger cheese - 327  kcal/100g
  • Lithuanian cheese - 250  kcal/100g
  • Lake cheese - 350  kcal/100g
  • Gruyere cheese - 396  kcal/100g
  • Thyme - 101  kcal/100g
  • Dried thyme - 276  kcal/100g
  • Thyme - 276  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Salt - 0  kcal/100g
  • Water - 0  kcal/100g
  • White bread - 266  kcal/100g
  • Capelin caviar - 365  kcal/100g

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