How to salt trout roe

1. Pour the water into a kettle or a saucepan. We send it to the fire, bring it to a boil. When the water boils, turn off the fire.

2. Pour the specified amount of salt into warm water. Stir until the crystals are completely dissolved. It's brine. We set it aside for now.

3. In a bowl, pour a little more salt, which will be needed for the processing and preparation of caviar. Two tablespoons of salt without a slide will be enough.

4. So, the salt was poured, we fill it with hot water. Mix it up. We put caviar in this bowl. Leave for 1-2 minutes.

5. After the specified time, my caviar and very carefully release it from the films. After the caviar lies in salt water, it is not at all problematic to do this.

6. When all the caviar crumbles, the cleaning is complete. If pieces of films have surfaced on the surface of the water, they need to be removed. If possible, we choose all-all films.

7. And now we throw the caviar on a sieve and wash it right under running water. That's it, the caviar is absolutely clean and ready for salting.

8. We put the prepared caviar in a clean deep bowl. Pour the previously prepared brine. Leave for 15 minutes. If you plan to eat caviar immediately, then you can keep it in brine for 5 minutes. For storage of 4-7 days, 10 minutes is enough. Well, 15 minutes of salting - you can store it for about a month.

9. The sieve is lined with a paper towel. On the work surface, we prepare another couple of towels stacked.

10. We throw the caviar on a sieve, let the liquid drain. Gently lift the ends of the paper towel and transfer the caviar to a stack of dry paper towels. Gently dry the eggs. They should crumble. Excess moisture is not needed.

11. We transfer the caviar to a storage container. It can be a glass jar or a tray. Add sunflower oil, mix.

We store caviar in the refrigerator. The shelf life depends on the time of salting.

Have a pleasant tasting!