HOMEMADE SALT HOMEMADE CAVIAR HUMAN PAPER

Cook this amazing delicacy with your own hands! If such a fabulous fish has got, then a skilled hostess will prepare salted fillet from this wealth for sandwiches or for cutting and cook a rich, fragrant fish soup from the head and tail and receive an amber delicacy in the form of caviar. Caviar alone will pay for all the fish.

Ingredients

• Red caviar 122 gr
• Cooking salt 6 gr
• Vegetable oil 7 gr

Directions

1. Get curious about how to pickle pink salmon caviar with your own hands. So I always want to cook something that differs from industrial production and here is such a gift! I always associate caviar with some kind of celebration, birthday or New Year. And salting caviar creates a pre-holiday mood for me even in the middle of weekdays. Here are such strips of caviar. I managed to get hold of. One hundred forty-two grams, that's very decent !!! We boil a liter of water, dissolve three tablespoons of salt in it, leave for ten minutes. In ten minutes the water temperature will be seventy degrees. Let the caviar in the solution lie in it for fifteen minutes. During this time, the caviar will turn slightly white, this is normal. Then, neatly, with a fork, we make circular movements so that the film (yastyk) separates. This is the most dreary thing in this process, but you need to be patient. The work, I would say, is jewelry. When the water temperature drops to such that it will not be hot to your hands, then we do the process of cleansing from the film manually. We separate the eggs with our hands directly in the water, removing numerous films and partitions. At the same time, we try not to damage any of the precious amber eggs. We wash the caviar in a sieve under running water, with a small pressure. Part of the films will remain on the sieve. Then we put it on a plate and again, more carefully, we pick out the remnants of the films and burst eggs with our hands. Losses, of course, are inevitable. For example, I never succeeded that the whole film would go well and wrap around a fork, as they sometimes write .No, you need to work very hard.
2. For this amount of caviar, I add a teaspoon of salt and a dessert spoon of refined vegetable oil. Mix everything very carefully.
3. We put the caviar for storage in a glass jar. What kind of storage is there! When you can’t wait to try what happened. And you got the divine caviar of pink salmon !!! It looks no worse than the purchased one, but the taste is much tastier, healthier, and most importantly natural and made with love.
4. Granular pink salmon caviar is an integral part of the festive table set for a special occasion! For example, tartlets with caviar, or homemade ones, will raise the status of a hospitable hostess ..