Salt salmon roe

In the traditional culinary recipes of Estonia, there is always a variety of fish or salmon roe. In my family, salmon caviar in Estonian is always a decoration of the festive table. And such food is prepared elementary. Pour fresh salmon caviar with hot water (60-70 degrees), and then stir lightly with a whisk. The films should remain on it, and the caviar grains will separate. Then pour the caviar with cold water several times and throw it into a colander. The washed caviar is mixed with salt and transferred to a glass jar, tightly closed with a lid or paper. We put the jar of caviar in the refrigerator. The next day, the caviar is salted. If you intend to use caviar immediately, then take the minimum salt for cooking. But, and when a large amount of caviar is being prepared, then salt is taken in the maximum amount. Before using the caviar, if desired, it can be slightly soaked in cold water. Salmon caviar is ready in Estonian, we serve it on the table by adding finely chopped onions to it, or spreading it on sandwiches. Bon appetit!