Salt the salmon roe

seafood 760 Last Update: Jul 07, 2021 Created: Jul 07, 2021 0 0 0
Salt the salmon roe
  • Serves: 20 People
  • Prepare Time: -
  • Cooking Time: 8 hour
  • Calories: -
  • Difficulty: Easy
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Very easy to prepare and extremely tasty caviar!

Ingredients

Directions

  1. In traditional Estonian culinary recipes, there is always a variety of fish or salmon caviar. In my family, Estonian salmon caviar is always a festive table decoration. And preparing such food is elementary. Pour hot water over fresh salmon caviar (60 -70 degrees), and then stir gently with a whisk. Films should remain on it, and the caviar grains should separate. Then fill the caviar with cold water several times and put it in a colander. Mix the washed caviar with salt and put it in a glass jar, tightly closing it 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 right away, then take the minimum amount of salt for cooking. But, and when a large amount of caviar is prepared, the salt is taken in the maximum amount. Before use, caviar can be slightly soaked in cold water if desired. Salmon caviar in Estonian is ready, serve on the table, adding finely chopped onions to it, or spread on sandwiches. Bon Appetit!

Salt the salmon roe



  • Serves: 20 People
  • Prepare Time: -
  • Cooking Time: 8 hour
  • Calories: -
  • Difficulty: Easy

Very easy to prepare and extremely tasty caviar!

Ingredients

Directions

  1. In traditional Estonian culinary recipes, there is always a variety of fish or salmon caviar. In my family, Estonian salmon caviar is always a festive table decoration. And preparing such food is elementary. Pour hot water over fresh salmon caviar (60 -70 degrees), and then stir gently with a whisk. Films should remain on it, and the caviar grains should separate. Then fill the caviar with cold water several times and put it in a colander. Mix the washed caviar with salt and put it in a glass jar, tightly closing it 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 right away, then take the minimum amount of salt for cooking. But, and when a large amount of caviar is prepared, the salt is taken in the maximum amount. Before use, caviar can be slightly soaked in cold water if desired. Salmon caviar in Estonian is ready, serve on the table, adding finely chopped onions to it, or spread on sandwiches. Bon Appetit!

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